Scrambled Egg and Veggie Bowl (Printer View)

A protein-packed breakfast featuring soft scrambled eggs with colorful vegetables and gooey cheese.

# Components:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup shredded cheddar cheese
04 - 1 tablespoon unsalted butter

→ Vegetables

05 - 1/2 cup cherry tomatoes, halved
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup red bell pepper, diced
08 - 1/4 cup zucchini, diced
09 - 2 green onions, sliced

→ Seasoning

10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of red pepper flakes (optional)

# Method:

01 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
02 - Heat butter in a nonstick skillet over medium heat.
03 - Add bell pepper and zucchini to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
05 - Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
06 - Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
07 - When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
08 - Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy but requires almost no effort or skill.
  • You can clean out your vegetable drawer and still end up with something colorful and satisfying.
  • The cheese melts into the eggs in a way that makes every bite feel indulgent.
  • Its flexible enough to make on a Tuesday or serve to guests on a Saturday.
02 -
  • Low heat is your friend once the eggs go in, high heat will turn them rubbery and dry before you realize whats happening.
  • Stop cooking when the eggs still look slightly wet, they will finish cooking in the residual heat and stay soft.
  • If you add the cheese too early, it will break and get greasy instead of melting smoothly into the curds.
03 -
  • Whisk the eggs until you see small bubbles on the surface, that extra air makes them noticeably fluffier.
  • Use a silicone spatula instead of a metal one, it is gentler on the eggs and helps you scrape every bit from the pan.
  • If you like your eggs really creamy, pull them off the heat when they still look a little underdone, they will finish cooking as you plate them.
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