Scrambled Egg and Veggie Bowl (Printable)

Fluffy eggs with sautéed vegetables and melted cheese create a nourishing breakfast bowl ready in 20 minutes.

# 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

# How-To Steps:

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 until melted and foaming.
03 - Add bell pepper and zucchini to the skillet and sauté for 2 to 3 minutes until slightly softened.
04 - Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts completely.
05 - Reduce heat to low. Pour the egg mixture into the skillet 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 allow cheese to melt.
08 - Divide between two bowls and top with a pinch of red pepper flakes if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than your commute, but tastes like you actually tried.
  • You can raid your vegetable drawer guilt-free because honestly, anything green tastes better when it's scrambled into eggs.
02 -
  • The moment you add eggs, resist the urge to stir constantly—scrambling them aggressively is what turns them from creamy into rubbery and sad.
  • Removing the pan from heat while the eggs still look slightly wet is not a mistake; the carryover heat finishes cooking them perfectly while keeping them tender.
03 -
  • If you're cooking for one, this recipe halves easily—just use two eggs and reduce everything proportionally, and the timing stays nearly identical.
  • The secret to creamy scrambled eggs is low heat and patience; rushing them on high heat is what creates a rubbery disappointment you'll taste immediately.
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