Scrambled Egg and Veggie Bowl
Start your day with a delightful scrambled egg and veggie bowl that combines fluffy eggs with vibrant vegetables for a nutritious and colorful meal. This easy-to-make dish is perfect for breakfast, brunch, or even dinner, delivering rich flavors and essential nutrients in every bite. With just under 30 minutes of prep and cooking time, it’s a quick yet satisfying choice for busy mornings or leisurely weekends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast/Brunch
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 cup diced bell peppers (mixed colors)
- 1 cup fresh spinach
- 1/2 cup diced yellow onion
- 2 tsp olive oil
- Salt & pepper to taste
Instructions
- Prep the veggies by washing them thoroughly. Dice the bell peppers and onions while keeping the spinach whole.
- Heat olive oil in a non-stick skillet over medium heat. Add the diced onions and sauté until translucent (about 3-4 minutes).
- Add diced bell peppers, cooking until softened (about 3 minutes). Stir in spinach until wilted.
- In a separate bowl, whisk together eggs, salt, and pepper until well combined.
- Pour eggs into the skillet with veggies. Stir gently over medium-low heat until just set but still soft (approximately 4-5 minutes).
- Serve immediately, garnished with fresh herbs or cheese if desired.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Feel free to swap out any veggies based on seasonality or personal preference. For extra creaminess, add shredded cheese or a splash of milk to the eggs before cooking.