Scrambled Egg Veggie Bowl

Start your morning on a high note with this Scrambled Egg and Veggie Bowl. It is a wholesome breakfast choice that combines the lightness of fluffy scrambled eggs with the freshness of sautéed seasonal vegetables. Topped with a layer of gooey melted cheese, this dish offers a nourishing and flavorful start to any day, making it a perfect quick meal for busy mornings.

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The beauty of this bowl lies in its simplicity and the balance of textures. The crispness of the sautéed zucchini and bell peppers contrasts beautifully with the soft, creamy curds of the eggs. Whether you are cooking for one or two, this recipe is a reliable go-to for a satisfying and colorful breakfast.

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/3 cup shredded cheddar cheese (or cheese of choice)
• 1 tablespoon unsalted butter
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach, roughly chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup zucchini, diced
• 2 green onions, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Pinch of red pepper flakes (optional)

Instructions

Step 1

In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.

Step 2

Heat butter in a nonstick skillet over medium heat.

Step 3

Add bell pepper and zucchini to the skillet. Sauté for 2–3 minutes until slightly softened.

Step 4

Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.

Step 5

Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.

Step 6

Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.

Step 7

When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.

Step 8

Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

Zusatztipps für die Zubereitung

You can easily swap in any seasonal vegetables such as mushrooms, asparagus, or kale depending on what is fresh or available in your refrigerator.

Varianten und Anpassungen

Feel free to experiment with different cheeses like feta, Monterey Jack, or Swiss to give the bowl a completely different flavor profile.

Serviervorschläge

For a more filling meal, serve your veggie bowl alongside toasted bread or fresh avocado slices.

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This Scrambled Egg and Veggie Bowl is more than just a meal; it is a bright and energizing way to fuel your body. With its combination of high-quality protein and fresh produce, it is a breakfast you can feel good about enjoying every day.

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can dice the bell pepper, zucchini, and halve the cherry tomatoes the night before. Store them in an airtight container in the refrigerator for up to 2 days. This makes morning assembly even quicker.

→ What other vegetables work well in this bowl?

Mushrooms, asparagus, kale, broccoli, diced sweet potatoes, or caramelized onions all make excellent additions. Adjust cooking times accordingly—denser vegetables like sweet potatoes need more time to soften.

→ Can I make this dairy-free?

Absolutely. Substitute the butter with olive oil or coconut oil, use unsweetened almond or oat milk instead of dairy milk, and either skip the cheese or use a dairy-free alternative.

→ How do I prevent my eggs from becoming rubbery?

Cook over medium-low heat and remove the pan from heat while the eggs still look slightly wet. The residual heat will finish cooking them. Avoid over-stirring—gentle folds create softer curds.

→ Can I double this recipe for meal prep?

Yes, though eggs are best enjoyed fresh. If meal prepping, store the cooked vegetables and eggs separately. Reheat gently in the microwave with a splash of water to prevent drying.

→ What toppings add extra flavor?

Fresh herbs like cilantro or chives, sliced avocado, hot sauce, salsa, or a dollop of Greek yogurt all complement this bowl beautifully. Toasted seeds or nuts add pleasant crunch.