This egg vegetable scramble recipe is full of protein and other healthy nutrients and minerals. A hearty, healthy breakfast to start the day!
If you're looking for a hearty, satisfying breakfast to fuel your day, but you don't want anything too heavy or unhealthy, try this quick and simple egg vegetable scramble recipe.
Eggs are great to make healthy meals that are full of protein and healthy vegetables. This vegetarian egg scramble is a great breakfast for busy mornings that the whole family will love!
[feast_advanced_jump_to]🌟 Why this recipe works
This recipe is one of the personal favorite hearty, healthy breakfast recipes for so many reasons.
- Quick & simple – it's a simple recipe that's simple to make. We've included some step-by-step photos below to show you simply how simple it is.
- Versatile– Once you've made this recipe, experiment with using your favorite veggies and favorite herbs.
- Healthy way to fuel your day– With eggs, fresh vegetables, and seasonings, this is a protein-packed breakfast that's full of good-for-you nutrients and minerals.
🛒 Ingredient notes
This simple recipe is simple to customize. Here are the base ingredients you'll need to make this tasty scrambled egg recipe:
- Eggs – We use free range, organic, brown eggs because We find they taste better, but you can use any large eggs you like. You can also use simply egg whites. make sure you lightly beat the eggs before using in this recipe.
- Olive oil – You can use a little bit of olive oil, avocado oil, or grapeseed oil to scramble the eggs.
- Vegetables – We use halved cherry tomatoes, diced onion, and diced red bell pepper and green bell pepper. You can use broccoli, baby spinach, mushrooms, mini bell peppers, red onion, zucchini, and any other fresh vegetable.
- Herbs & seasonings – Fresh minced garlic, chopped fresh parsley, and thyme help make this a flavorful breakfast or brunch. Season with kosher salt and ground black pepper. You can also garnish with chopped fresh cilantro, green onions, or chives, and/or a light sprinkling of parmesan cheese.
✅ Step-by-step instructions
You'll find the full list of ingredients with measurements in the printable recipe card at the bottom of this post. But here are some step-by-step photos to help you make this tasty veggie scramble recipe!
- Add oil to a skillet over medium-high heat.
- Add the bell peppers and sauté for 1 minute.
- Add the onions and garlic and sauté onions and garlic with the peppers for 1 minute.
4. Add the halved tomatoes and stir. Lower heat to medium heat.
5. Continue stirring and sauté veggies simply until soft and tender.
6. Add the whisked eggs and cook the vegetable egg mixture until almost scrambled.
7. Add the thyme, parsley, salt, and pepper, and stir.
8. Continue stirring and cooking until the eggs reach your desired level of doneness.
👩🏻🍳 Cooking & egg FAQs
How do We prevent the scrambled eggs from being too watery?Cook vegetables thoroughly, to remove excess moisture before adding the eggs. After cooking vegetables, you can drain any excess liquid before adding eggs. Cook the scrambled eggs over medium to medium-low heat to control moisture release and prevent overcooking. Don't add the salt in the beginning, as salt can draw moisture out of the eggs and vegetables.
What is the best way to add cheese to scrambled eggs?Add the cheese towards the end of the cooking process. Once the eggs are nearly set but still slightly runny, sprinkle the cheese over the top. Then gently fold the cheese into the eggs so it melts evenly without overcooking the eggs. Be sure to use cheeses that melt well, such as cheddar, mozzarella, feta, or goat cheese.
What's the best way to store leftover scrambled eggs?Allow the scrambled eggs to cool completely, then store in an airtight container in the refrigerator for up to 2 days.
🍽 Serving ideas
This healthy vegetable egg scramble is a tasty breakfast or brunch on its own. But serve it with a big bowl of fresh fruit for added nutrition and to round out the meal.
You can also serve this scrambled eggs recipe with traditional breakfast items like waffles, pancakes, or on top of bagels. Then add some slices of air fryer crispy bacon or a breakfast sausage patty.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Large nonstick skillet
- Silicone spatula
More breakfast recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Egg Vegetable Scramble
By Marlynn Schotland Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 This vegetable-forward scrambled eggs dish is a protein-packed, nutritious breakfast, lunch or dinner!Equipment
- 1 large non-stick skillet
Ingredients
- 1 Tablespoon olive oil
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- ½ cup diced yellow onion
- 1 garlic clove, minced
- ½ cup halved cherry tomatoes
- 6 large eggs, beaten
- 1 teaspoon chopped thyme
- 1 teaspoon chopped parsley
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add the red bell pepper and green bell pepper, and sauté for 1-2 minutes, simply until the vegetables start to soften.
- Add the onions and garlic, and sauté 1 minute.
- Add the tomatoes and sauté all together for 1 minute.
- Gently add the beaten eggs, and stir to cook.
- Add the thyme, parsley, salt, and pepper. Stir to continue cooking until the eggs reach your desired level of doneness.
Notes
Makes approximately 3-4 servings. Storage: store in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet on the stovetop.Nutrition
Calories: 152 kcal, Carbohydrates: 7 g, Protein: 9 g, Fat: 10 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.03 g, Cholesterol: 246 mg, Sodium: 390 mg, Potassium: 284 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 1516 IU, Vitamin C: 69 mg, Calcium: 53 mg, Iron: 2 mgNutrition information is automatically calculated, so should only be used as an approximation.