Scrambled Egg and Veggie Bowl

Start your morning on a bright note with this wholesome Scrambled Egg and Veggie Bowl. This dish combines the lightness of fluffy scrambled eggs with the robust texture of sautéed seasonal vegetables and the comforting pull of melted cheddar cheese, making it the perfect choice for a nourishing start to the day.

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Whether you're prepping for a busy workday or enjoying a slow weekend brunch, this bowl offers a balanced mix of nutrients to keep you fueled and satisfied until lunch.

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 achieve the best texture, always cook the eggs over low heat once you add them to the skillet. Gently pushing the eggs from the edges toward the center ensures large, soft curds that remain moist.

Varianten und Anpassungen

Feel free to swap in any seasonal vegetables you have on hand, such as mushrooms, asparagus, or kale. You can also experiment with different cheeses like feta, Monterey Jack, or Swiss to change the flavor profile.

Serviervorschläge

This hearty bowl is excellent on its own, but you can serve it with toasted bread or fresh avocado slices for a more filling meal.

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Enjoy this colorful, vegetable-packed breakfast bowl while it's warm and the cheese is beautifully melted.

Common Questions

→ Can I make this ahead of time?

While best enjoyed fresh, you can prepare the chopped vegetables the night before. Store them in an airtight container in the refrigerator. Cook everything just before serving for the fluffiest texture and best flavor.

→ What vegetables work best in this bowl?

Cherry tomatoes, spinach, bell peppers, and zucchini are excellent choices that cook quickly. You can also try mushrooms, asparagus, kale, or diced broccoli depending on what's in season.

→ How do I get fluffy scrambled eggs?

Whisk eggs thoroughly with milk until slightly frothy, then cook over medium-low heat. Gently push the eggs from the edges toward the center rather than stirring constantly. Remove from heat while they still look slightly wet.

→ Can I use different cheese?

Absolutely. Try feta for a tangy bite, Monterey Jack for mild creaminess, or Swiss for nutty flavor. The cheese melts best when added at the very end and covered briefly.

→ Is this suitable for meal prep?

This dish is best served immediately while the eggs are fluffy and the cheese is warm. For meal prep, consider cooking fresh portions in the morning—it only takes 20 minutes from start to finish.

→ How can I add more protein?

Consider adding crumbled bacon, diced ham, or leftover cooked chicken. You could also serve with a side of Greek yogurt or increase the portion to three eggs per person.