Calories
250 kcal
Cooking Time
30 mins
Servings
2 people
A quick and easy breakfast or lunch, this recipe is packed with protein and nutrients.
Ingredients:
- 4 large eggs
- 1/4 cup milk or water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter or olive oil
- 1/2 cup mixed vegetables (such as bell peppers, onions, and spinach)
Instructions:
- Prep the Veggies: Chop your desired vegetables into small pieces.
- Whisk the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Cook the Veggies: Heat the butter or oil in a nonstick skillet over medium heat. Add the vegetables and cook until tender-crisp.
- Combine and Cook: Pour the egg mixture over the vegetables. Use a spatula to gently scramble the eggs, incorporating the vegetables.
- Serve: Once the eggs are cooked to your desired consistency, remove from heat and serve immediately.
Tips for the Perfect Scrambled Eggs:
- Don’t Overcook: Overcooked eggs can become rubbery. Remove the pan from the heat when the eggs are almost set.
- Low Heat: Cook the eggs over low to medium heat to prevent them from cooking too quickly.
- Add-Ins: Customize your scrambled eggs with additional ingredients like cheese, herbs, or hot sauce.
- Serving Suggestions: Serve with toast, a side of fruit, or a sprinkle of fresh herbs.
Enjoy this delicious and nutritious lunch!