Easy Breakfast Idea with Scrambled Eggs and Vegetables
A quick and satisfying breakfast featuring fluffy scrambled eggs mixed with vibrant vegetables, perfect for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Your choice of vegetables (bell peppers, onions, spinach)
- Optional toppings (cheese, herbs, avocado)
Instructions
- Crack the eggs into a bowl and whisk them well. Add a pinch of salt and pepper for seasoning.
- Heat the olive oil or butter in a non-stick skillet over medium heat.
- Toss the diced vegetables into the skillet and sauté for about 3 to 5 minutes until they’re tender and fragrant.
- Pour the whisked eggs over the sautéed veggies. You can gently stir them or let them sit undisturbed for a fluffier texture.
- Cook for an additional 4-5 minutes. Stir gently until the eggs are set but still slightly soft.
- Serve the dish hot and finish with your choice of toppings.
Notes
To achieve fluffiest eggs, whisk in a splash of milk or cream before cooking. It can be paired with toasted whole-grain bread or fresh fruit.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
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