Egg and Veggie Scramble
Cooking scrambled eggs with a variety of sautéed veggies, such as spinach, bell peppers, and onions, creates a quick and wholesome meal. This recipe, which is rich in fiber and protein, is easily adaptable to your personal preferences.
Prep Time
5 min
Cook Time
7 min
Serving
1
Difficulty
Easy
A simple and wholesome dish, egg and veggie scramble consists of scrambling eggs with a variety of sautéed veggies, including onions, bell peppers, and spinach. It's a flexible recipe that lets you change the vegetables according to your tastes or what you have on hand. This scramble, which is high in fiber and protein, is ideal for breakfast or any meal of the day because it gives you steady energy. For added taste, you can also add cheese or herbs. It takes little time to prepare, almost less than ten minutes.
Ingredients
- 2 eggs
- ½ cup spinach (or any leafy green)
- ¼ cup diced bell peppers (any color)
- ¼ cup diced onions
- 1 tsp olive oil or butter
- Salt and pepper to taste
- Optional: cheese, herbs, or seasonings for extra flavor
Nutritional Information
- Calories: 250-300 kcal
- Protein: 14-16 grams
- Carbohydrates: 8-10 grams
- Fiber: 2-3 grams
- Sugar: 3-5 grams
- Fat: 20-22 grams
- Saturated Fat: 3-4 grams
- Cholesterol: 370-380 mg
- Calcium: 6-8% of the daily recommended value
- Iron: 10-12% of the daily recommended value
- Potassium: 400-500 mg
Directions
- To prepare the egg and veggie scramble, heat olive oil or butter in a pan over medium heat.
- Add the diced bell peppers and onions, cooking for 3-4 minutes until softened.
- Next, toss in the spinach and cook for an additional 1-2 minutes until wilted.
- In a bowl, whisk the eggs with a pinch of salt and pepper, then pour them into the pan with the vegetables.
- Stir occasionally, scrambling the eggs until fully cooked, then serve and enjoy your delicious, healthy meal.
