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VEGGIE SCRAMBLE
13

VEGGIE SCRAMBLE

NUTRITION
HEALTHY RECIPES
Sep 06, 2024

VEGGIE SCRAMBLE

This veggie scramble is a delicious, healthy, quick breakfast option packed with nutrients. It combines fresh vegetables like bell peppers, spinach, and mushrooms with scrambled eggs, making it high in protein, vitamins, and antioxidants. The dish is perfect for busy mornings or a light brunch, offering a balance of flavours and textures. The eggs provide a creamy base, while the sautéed veggies add crunch and freshness. You can easily adjust this versatile recipe to include other vegetables or additional spices, making it a go-to meal for those seeking a nutritious and satisfying start to the day.

RECIPE CATEGORY

Breakfast, Brunch, Snack, Entrée

SERVING SIZE

1

CUISINE

American, Mediterranean

PREPARATION / TECHNIQUES

Sauté, Pan-Fry, Quick & Easy, One-Pot Wonders

OCCASION / HOLIDAY

Breakfast, Brunch, Family Breakfast, Fall, Spring, Mother’s Day, Father’s Day, Summer Brunch

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, High Fibre, Low Fat, Low Cholesterol, Low Sodium, Kid Friendly, Quick & Easy, Vegetarian, Wheat / Gluten-Free

DISH TYPE

Eggs, Breakfast, Snack, Side

INGREDIENTS FOR VEGGIE SCRAMBLE

  • 2 eggs
  • 1/4 cup bell peppers, diced
  • 1/4 cup spinach, chopped
  • 1/4 cup mushrooms, sliced
  • 1/2 tbsp olive oil
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 200 kcal
  • Protein: 12g
  • Carbohydrates: 4g
  • Fat: 15g
  • Fibre: 1g
  • Sugar: 2g
  • Sodium: 140mg
  • Iron: 10% of DV
  • Vitamin C: 40% of DV
  • Calcium: 8% of DV

PREPARATION FOR VEGGIE SCRAMBLE

  1. Sauté Vegetables: Heat 1/2 tbsp olive oil over medium heat. Add diced bell peppers, chopped spinach, and sliced mushrooms. Cook for 3-4 minutes until softened.
  1. Whisk Eggs: Whisk 2 eggs with salt and pepper in a small bowl to taste.
  1. Scramble the Eggs; Pour the whisked eggs over the sautéed vegetables. Stir gently, scrambling the eggs with the vegetables until fully cooked, about 3-4 minutes.
  1. Serve: Remove from heat once the eggs are set and fully cooked. Serve warm with an extra sprinkle of salt and pepper if desired.

PREP TIME

5 minutes

COOKING TIME

7-8 minutes

TIPS FOR VEGGIE SCRAMBLE

  • To achieve fluffy eggs, cook them on medium-low heat and remove them from the pan before they fully set.
  • For extra richness, sprinkle some grated cheese (feta or cheddar) just before removing the pan from the heat.
  • Swap the veggies for zucchini, kale, or tomatoes, depending on your fridge.

VARIATIONS

  • Extra Protein: Add diced ham or turkey for a higher-protein version.
  • Spices: Add a pinch of paprika or cumin for a spiced-up version.
  • Vegan Option: Substitute eggs with tofu for a tofu veggie scramble.

PREPPING AND STORAGE

  • Fridge: Store the veggie scramble in an airtight container for up to 2 days. Reheat in a microwave or on the stovetop before serving.
  • Freezer: Avoid freezing, as eggs can become rubbery after thawing.

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