Scrambled Egg and Veggie Bowl (Printable)

A wholesome breakfast featuring fluffy eggs, seasonal vegetables, and melted cheese for a nourishing start to your day.

# What You’ll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup shredded cheddar cheese
04 - 1 tablespoon unsalted butter

→ Vegetables

05 - 1/2 cup cherry tomatoes, halved
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup red bell pepper, diced
08 - 1/4 cup zucchini, diced
09 - 2 green onions, sliced

→ Seasoning

10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of red pepper flakes, optional

# How-To:

01 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
02 - Heat butter in a nonstick skillet over medium heat.
03 - Add bell pepper and zucchini to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
05 - Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
06 - Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
07 - When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
08 - Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

# Expert Advice:

01 -
  • It uses whatever vegetables you already have, so nothing goes to waste and every bowl feels a little different.
  • The eggs stay soft and custardy instead of rubbery, and the melted cheese makes everything taste like comfort.
  • You can have it on the table in twenty minutes, which means no excuses on busy mornings.
  • It's filling enough to keep you going without feeling heavy or greasy.
02 -
  • Low heat is everything for scrambled eggs, high heat will turn them rubbery and dry before you even realize it.
  • Pull the eggs off the heat when they still look slightly wet, they will finish cooking in the bowl and stay soft.
  • Don't skip the milk, it makes the eggs tender and helps them stay creamy instead of tight and grainy.
03 -
  • Use a nonstick skillet or well seasoned cast iron to keep the eggs from sticking and tearing apart.
  • Prep your vegetables before you start cooking so you're not scrambling while the eggs overcook.
  • If you're making this for more than two people, cook the eggs in batches instead of crowding the pan.
  • Let the butter melt completely before adding vegetables, it helps them sauté evenly and pick up flavor.
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