Scrambled Egg and Veggie Bowl

Elevate your morning routine with this wholesome Scrambled Egg and Veggie Bowl, a vibrant and nutrient-dense dish designed for a nourishing start. Featuring fluffy scrambled eggs, sautéed seasonal vegetables, and a layer of gooey melted cheese, this meal is as satisfying as it is simple to prepare.

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This breakfast bowl is all about balance. The combination of fresh cherry tomatoes, baby spinach, and crisp bell peppers adds a burst of color and texture that contrasts beautifully with the soft, creamy eggs. Whether you are prepping for a busy workday or enjoying a quiet weekend brunch, this recipe delivers a cafe-quality experience at home.

Ingredients

• Eggs & Dairy: 4 large eggs, 2 tablespoons milk, 1/3 cup shredded cheddar cheese (or cheese of choice), 1 tablespoon unsalted butter
• Vegetables: 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)
• Seasoning: 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

For the best results, use low heat when adding the eggs to the skillet. This slow-cooking method prevents the eggs from becoming rubbery and ensures a creamy, delicate texture. Whisking the eggs until frothy beforehand also helps incorporate air for extra fluffiness.

Varianten und Anpassungen

You can easily customize this bowl by swapping in 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

To make this a more filling meal, serve your egg and veggie bowl with toasted sourdough bread or fresh avocado slices. A side of hot sauce or extra red pepper flakes can also add a nice kick of heat.

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This Scrambled Egg and Veggie Bowl is a testament to how simple ingredients can create a truly hearty and delicious meal. With 260 calories and essential nutrients, it is a wholesome breakfast choice that you can return to time and time again.

Frequently Asked Questions

→ Can I prepare the vegetables ahead of time?

Yes, you can dice the bell pepper, zucchini, and halve the cherry tomatoes up to 2 days in advance. Store them in an airtight container in the refrigerator. The spinach is best chopped fresh to prevent wilting, but it can be prepared a few hours before cooking.

→ What other vegetables work well in this bowl?

Mushrooms, asparagus, kale, diced onions, or broccoli florets make excellent additions. For heartier vegetables like broccoli or carrots, steam them briefly before sautéing to ensure they become tender. The beauty of this dish is its versatility with whatever seasonal produce you have on hand.

→ How do I prevent my eggs from becoming rubbery?

The key is cooking over low heat and removing the pan while the eggs still look slightly underdone. Carryover heat will finish the cooking process. Avoid over-stirring—gentle folds with your spatula create those desirable soft curds rather than breaking them into tiny pieces.

→ Can I make this dairy-free?

Absolutely. Replace the milk with unsweetened almond or oat milk. Use dairy-free cheese shreds or simply omit the cheese entirely and add extra vegetables or avocado for creaminess. Coconut oil works well as a butter alternative for sautéing.

→ Is this suitable for meal prep?

While best enjoyed fresh, you can store assembled bowls in the refrigerator for up to 2 days. Reheat gently in the microwave at 50% power to maintain the egg texture. For optimal results, store the egg mixture separately from the vegetables and combine when ready to eat.

→ What can I serve alongside this bowl?

Whole grain toast, crusty sourdough, or an English muffin complements the dish perfectly. Fresh fruit, a side of avocado, or roasted potatoes add variety. For a lighter option, serve with mixed greens dressed simply with olive oil and lemon juice.