Scrambled Egg and Veggie Bowl (Printable Version)

A nourishing breakfast bowl with fluffy scrambled eggs, sautéed vegetables, and melted cheese for a wholesome morning meal.

# What You'll Need:

→ 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

# Directions:

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 and sauté for 2-3 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 Suggestions:

01 -
  • It takes under 20 minutes from start to finish, so you can make it even on rushed weekday mornings.
  • The fluffy eggs and melted cheese create a cozy, indulgent texture that feels like comfort food without the heaviness.
  • You can toss in whatever vegetables are sitting in your fridge, making it endlessly adaptable and waste-free.
  • It's naturally gluten-free and vegetarian, so it works for almost any dietary preference at the breakfast table.
02 -
  • Always reduce the heat to low before adding the eggs, or they'll cook too quickly and turn rubbery instead of creamy.
  • Take the pan off the heat just before the eggs look fully cooked, because they'll continue to set from the residual heat and you'll avoid overcooking them.
  • If you add the cheese too early, it can seize up and get greasy, so wait until the very end and let the heat gently melt it.
03 -
  • Whisk the eggs until they're slightly frothy, this extra air makes them puff up beautifully as they cook.
  • Use a nonstick skillet to prevent sticking and make cleanup a breeze, especially when melting cheese.
  • Don't skip covering the pan after adding the cheese, that trapped steam is what melts it perfectly without overcooking the eggs.
  • Prep all your vegetables before you start cooking so you can move quickly once the eggs hit the pan.
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