Veggie Breakfast Scramble

Ingredients

• 4 large eggs
• 1 tablespoon milk or water
• 1 tablespoon olive oil or butter
• 1/2 bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1 cup spinach
• 2 tablespoons diced onion
• 1/4 cup shredded cheese, optional
• Salt and black pepper, to taste

Substitutions

• Cook the vegetables in olive oil or dairy-free butter.

Instructions

Step 1: Whisk the Eggs

Whisk eggs with milk or water, salt, and pepper.

Step 2: Soften the Vegetables

Heat the listed tablespoon of olive oil or butter in the skillet, then cook onion and bell pepper until softened.

Step 4: Scramble the Eggs

Pour in the eggs and gently scramble until softly set.

Step 5: Finish and Serve

Add cheese if using and serve warm.

Practical Notes

• Cook the onion and bell pepper before the tomatoes and spinach so the firmer vegetables soften and excess moisture has time to evaporate.
• Stop cooking when the eggs are softly set rather than dry; residual heat will continue firming them for a short time after the pan leaves the burner.

Managing Vegetable Moisture

Cook the onion and bell pepper before the tomatoes and spinach so the firmer vegetables soften and the watery vegetables have less time to dilute the eggs. Add the eggs only after excess moisture in the pan has mostly cooked away.

How to Store Leftovers

Refrigerate Veggie Breakfast Scramble within 2 hours once the cooked portion has cooled enough to store safely, and use leftovers within 3 to 4 days.

How to Reheat

Reheat a portion in a lightly covered skillet over low heat, stirring only once or twice. Stop as soon as the eggs are warm so they stay tender; add any extra cheese or fresh toppings at the end.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.