Scrambled Eggs with Vegetables

Scrambled Eggs with Vegetables

Recipe Info

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:

  1. Prep the Veggies: Chop your desired vegetables into small pieces.
  2. Whisk the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Cook the Veggies: Heat the butter or oil in a nonstick skillet over medium heat. Add the vegetables and cook until tender-crisp.
  4. Combine and Cook: Pour the egg mixture over the vegetables. Use a spatula to gently scramble the eggs, incorporating the vegetables.
  5. 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!

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