Veggie-loaded scrambled eggs
Veggie-loaded scrambled eggs feature a hearty mix of sautéed mushrooms, tomatoes, and onions, combined with fluffy scrambled eggs. This quick and healthy breakfast is packed with vitamins and can be easily customized to taste.
Cook time 5 min
Prep time 10 min
Ingredients:
2 eggs1 mushroom
1 tomato
1/2 onion
1 tbsp olive oil
Veggie-loaded scrambled eggs are a nutritious and delicious way to start your day. This simple yet flavorful recipe combines protein-rich eggs with a variety of fresh vegetables, providing you with essential vitamins and minerals. Perfect for a quick and healthy breakfast, this dish can be easily customized to suit your taste preferences.
Instructions:
- Wash the mushroom and tomato thoroughly.
- Dice the mushroom into small pieces.
- Chop the tomato into small cubes, removing the seeds if preferred.
- Finely chop the half onion.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Once the oil is hot, add the diced onion to the skillet. Sauté for about 2-3 minutes until they become translucent.
- Add the diced mushroom to the skillet. Cook for another 3-4 minutes until the mushrooms are tender and slightly browned.
- Add the chopped tomato to the skillet. Cook for 2 more minutes until the tomato softens.
- In a small bowl, crack the two eggs and beat them lightly with a fork or whisk until the yolks and whites are well combined.
- Lower the heat to low-medium.
- Pour the beaten eggs over the sautéed vegetables in the skillet.
- Let the eggs sit undisturbed for about 10 seconds, then gently stir with a spatula.
- Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny. This should take about 2-3 minutes.
- Season with salt and pepper to taste, if desired.
- Serve immediately while hot. Enjoy your veggie-loaded scrambled eggs as a nutritious and delicious breakfast or light meal!
Veggie-loaded scrambled eggs offer a balanced and satisfying meal that's both quick to prepare and bursting with flavor. Whether you're following a healthy eating plan or just looking for a tasty breakfast option, this recipe is sure to become a staple in your kitchen. Enjoy your meal knowing you've started your day with a nutritious boost.
Veggie-loaded scrambled eggs FAQ:
Cook the scrambled eggs for about 2-3 minutes after adding them to the sautéed vegetables. The goal is to have the eggs softly set but still slightly runny when done.
You can substitute olive oil with butter, avocado oil, or coconut oil for sautéing the vegetables. Each will add a different flavor to the dish.
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop.
Yes! Feel free to add or substitute with vegetables like bell peppers, spinach, or zucchini, adjusting cooking times as necessary based on the vegetables used.
A medium-sized non-stick skillet (about 9 to 11 inches) is ideal for this recipe, allowing enough space for the eggs to cook evenly without crowding.
Cooking Tips:
- Use fresh, organic vegetables for the best flavor and nutritional value.
- Feel free to add other vegetables like spinach, bell peppers, or zucchini to customize the recipe to your liking.
- Season with salt, pepper, and herbs like parsley or chives to enhance the taste.
- Cook the veggies on a medium heat to retain their crunch and nutrients.
- If you prefer your eggs creamier, add a splash of milk or cream to the beaten eggs before cooking.
- Serve with a side of whole-grain toast for a complete and balanced breakfast.
Nutrition Facts
2 ServingsCalories 110kcal
Protein 8g
Carbohydrates 7g
Fiber 1.68g
Sugar 4.15g
Fat 12g
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