Scrambled Egg and Veggie Bowl

Start your morning on a vibrant note with this Scrambled Egg and Veggie Bowl. It is a wholesome combination of fluffy scrambled eggs and sautéed seasonal vegetables, topped with gooey melted cheese for a nourishing start to your day.

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This American-style breakfast bowl is perfect for anyone looking for a protein-rich meal that doesn't skimp on flavor. The combination of bell peppers, zucchini, and cherry tomatoes creates a garden-fresh base for the creamy eggs.

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/3 cup shredded cheddar cheese (or cheese of choice)
• 1 tablespoon unsalted butter
• 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
• 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

To achieve the fluffiest eggs, ensure you reduce the heat to low before pouring in the egg mixture. Pushing the eggs gently toward the center with a spatula helps create large, soft curds without overcooking them.

Varianten und Anpassungen

Feel free to swap in any seasonal vegetables such as mushrooms, asparagus, or kale. For a different flavor profile, you can substitute the cheddar with feta, Monterey Jack, or Swiss cheese.

Serviervorschläge

For a more filling meal, serve your bowl with a side of toasted bread or fresh avocado slices. A dash of hot sauce can also add a nice kick to the sautéed vegetables.

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Enjoy this warm and satisfying Scrambled Egg and Veggie Bowl as a delicious way to fuel your morning with protein and fresh produce.

Common Questions

→ Can I make this bowl ahead of time?

While best enjoyed fresh, you can prepare the vegetables in advance and store them in the refrigerator. The eggs should be cooked just before serving for optimal texture and flavor.

→ What other vegetables work well in this bowl?

Mushrooms, asparagus, kale, diced sweet potatoes, or roasted corn would all be delicious additions. Use whatever seasonal vegetables you have on hand for variety.

→ Can I use a different type of cheese?

Absolutely. Feta, Monterey Jack, Swiss, goat cheese, or pepper jack all work beautifully. Choose based on your flavor preferences and what you have available.

→ How do I prevent my eggs from becoming rubbery?

Cook over medium-low heat and stir gently. Remove from heat while they still look slightly undercooked since residual heat will complete the process. Avoid overcooking for the softest, fluffiest texture.

→ Is this suitable for meal prep?

The vegetables can be prepped up to 3 days ahead. For best results, cook the eggs fresh each morning. However, cooked leftovers will keep refrigerated for 2-3 days if needed.

→ Can I make this dairy-free?

Yes. Use plant-based milk and your favorite dairy-free cheese or nutritional yeast. Coconut oil or olive oil can replace butter for cooking the vegetables.