Egg and Vegetable Scramble (Printable)

Light fluffy eggs with colorful seasonal vegetables

# What You Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and black pepper to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped

→ Extras

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs such as parsley, chives, or basil, chopped

# Step-by-Step Guide:

01 - In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper to the skillet and sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes to the skillet and cook for another 2 to 3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour the beaten eggs over the vegetables and allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.
07 - Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy, approximately 2 to 3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Suggestions:

01 -
  • It's ready in twenty minutes flat, which means even rushed mornings feel manageable.
  • You can use whatever vegetables you have lurking in your crisper drawer, so it's different every time you make it.
  • The eggs stay soft and fluffy instead of turning into that rubbery, overcooked disappointment we've all experienced.
  • It's naturally vegetarian and gluten-free without tasting like you're missing anything.
02 -
  • Low heat is your friend here, scrambled eggs cooked too hot turn grainy and tough, so resist the urge to rush it.
  • Don't wait until the eggs look fully cooked before you pull the pan off the heat, they'll continue setting from the residual warmth and stay creamy instead of firm.
03 -
  • Room temperature eggs and milk mix together more smoothly and cook more evenly than cold ones straight from the refrigerator.
  • The moment you see the edges of the egg starting to set, that's when the gentle stirring begins, rushing it creates a scramble instead of soft curds.
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