Egg and Vegetable Scramble

A fluffy, protein-rich scramble with cherry tomatoes, spinach, bell peppers, and zucchini ready in 20 minutes.

# Required Ingredients:

01 - 4 large eggs

02 - 2 tablespoons milk or dairy-free alternative

03 - Salt and black pepper to taste

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

09 - 1 tablespoon olive oil or unsalted butter

10 - 1 tablespoon fresh herbs chopped parsley chives or basil

01 - Whisk together 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 - Stir in zucchini and cherry tomatoes cook for another 2-3 minutes stirring occasionally

05 - Add spinach and cook until just wilted about 1 minute

06 - Pour beaten eggs over vegetables allow to set for 30 seconds then gently stir with spatula scraping eggs from edges toward center

07 - Continue cooking stirring occasionally until eggs are just set but still soft and fluffy about 2-3 minutes

08 - Remove from heat sprinkle with fresh herbs and serve immediately

01 -

It turns ordinary vegetables into something you'll actually get excited about eating first thing in the morning
The eggs stay impossibly fluffy while absorbing all those sweet roasted vegetable flavors

02 -

I once ruined this by cranking the heat to high, which gave me browned, rubbery eggs in seconds
Low and slow is your friend here—patient scrambling gives you those restaurant-style curds

03 -

Take the skillet off the heat when the eggs look slightly undercooked—they'll finish cooking from the pan's residual heat
Room temperature eggs cook more evenly and give you better control over the final texture