Quick & Delicious Veggie Egg Scramble
Ingredients:
2 large eggs.
¼ cup diced bell pepper. (any color)
¼ cup diced onion.
¼ cup baby spinach. (or any leafy green)
2-3 cherry tomatoes, halved. (or a small diced tomato)
Salt and pepper, to taste.
1 tablespoon olive oil or butter.
Optional toppings: shredded cheese, fresh herbs (like parsley or chives), avocado slices, or hot sauce.
Method of making:
Prep the Veggies: Dice the bell pepper, onion, and cherry tomatoes. Have your spinach ready to go.
Heat the Pan: In a medium skillet, heat the olive oil or butter over medium heat. Once hot, add the diced onion and bell pepper. Sauté for 2-3 minutes, until they start to soften.
Add the Spinach and Tomatoes: Add the spinach and cherry tomatoes to the pan, cooking until the spinach wilts slightly (about a minute).
Beat the Eggs: In a small bowl, crack the eggs, add a pinch of salt and pepper, and whisk until well combined.
Scramble the Eggs: Pour the beaten eggs over the veggies in the skillet. Let the eggs sit for a few seconds, then gently stir, folding them with the veggies until they’re fully cooked but still soft, about 2 minutes.
Season and Serve: Taste for seasoning and add more salt and pepper if needed. Transfer to a plate, and add any optional toppings like shredded cheese, herbs, or avocado slices.
Enjoy. 😍
This veggie egg scramble is perfect for a quick breakfast or light lunch, full of flavor and packed with nutrients. Pair with whole-grain toast or a side of fruit for a complete meal.