Scrambled Egg Veggie Bowl

Start your morning with a nutrient-dense and delicious meal by preparing this Scrambled Egg and Veggie Bowl. Combining protein-rich eggs with a medley of fresh, sautéed seasonal vegetables and gooey melted cheese, this dish offers a balanced and wholesome start to your day that is as satisfying as it is easy to prepare.

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The beauty of this breakfast bowl lies in the contrast between the soft, fluffy egg curds and the tender-crisp texture of sautéed bell peppers and zucchini. Melted cheddar cheese binds all the ingredients together, creating a comforting and nourishing experience perfect for any day of the week.

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

To ensure the fluffiest eggs, whisk them vigorously before cooking to incorporate air and always cook them over low heat. Using a quality nonstick skillet will prevent sticking and help form those perfect, soft curds.

Varianten und Anpassungen

This bowl is incredibly versatile; you can swap in other seasonal vegetables such as mushrooms, asparagus, or kale. For a different flavor profile, try replacing the cheddar with feta, Monterey Jack, or Swiss cheese.

Serviervorschläge

For a more filling meal, serve your egg and veggie bowl with a side of crispy toasted bread or fresh avocado slices. It also pairs wonderfully with a dash of hot sauce if you prefer an extra kick.

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This Scrambled Egg and Veggie Bowl is a testament to how simple, wholesome ingredients can come together to create a powerhouse meal. Whether you are prepping for a busy workday or enjoying a slow weekend morning, this dish is sure to leave you feeling satisfied and energized.

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can dice the bell pepper, zucchini, and halve the cherry tomatoes up to 24 hours in advance. Store them in an airtight container in the refrigerator until you're ready to cook.

→ What other vegetables work well in this bowl?

Mushrooms, asparagus, kale, broccoli florets, or diced sweet potatoes all complement scrambled eggs beautifully. Use whatever seasonal produce you have available for variety.

→ How do I prevent the eggs from becoming rubbery?

Cook over low to medium-low heat and stir gently. Remove the pan from heat while the eggs still look slightly undercooked since residual heat will finish them. Avoid overcooking for the curdiest texture.

→ Can I make this dairy-free?

Substitute the butter with olive oil or coconut oil, use plant-based milk alternatives, and replace cheddar with vegan cheese or nutritional yeast for a dairy-free version.

→ Is this suitable for meal prep?

While best enjoyed fresh, you can refrigerate cooked portions for up to 2 days. Reheat gently in the microwave or a warm skillet. The vegetables may soften slightly upon reheating.