Egg and Vegetable Scramble (Print)

A light, fluffy egg dish with colorful seasonal vegetables ready in 20 minutes.

# What You Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk (or dairy-free alternative)
03 - Salt and black pepper, to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped

→ Extras

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs (parsley, chives, or basil), chopped

# Directions:

01 - Whisk together the eggs, milk, salt, and pepper in a medium bowl until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper to the skillet. Sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes. Cook for another 2-3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, about 1 minute.
06 - Pour the beaten eggs over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.
07 - Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy, about 2-3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Helpful Hints:

01 -
  • It transforms whatever vegetables you have into something that feels intentional and cared for
  • The eggs stay impossibly fluffy without any complicated techniques or timing tricks
  • Everything happens in one pan so you're not staring down a sink full of dishes before you've even had coffee
02 -
  • Take the pan off the heat while the eggs still look slightly undercooked since they continue cooking from residual heat
  • A truly non-stick pan makes all the difference here, allowing you to use gentle folding motions instead of aggressive scraping
  • Overcrowding the pan with too many vegetables will make the eggs steam instead of scramble, so keep proportions balanced
03 -
  • Low and slow is the secret to velvety eggs, so resist the urge to crank up the heat even if you're in a rush
  • Crumbled feta or goat cheese added in the last minute of cooking creates creamy pockets throughout
  • A dollop of sour cream or Greek yogurt on top adds tang and richness without overpowering the vegetables
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