Scrambled Egg and Veggie Bowl

A wholesome breakfast bowl featuring fluffy scrambled eggs, sautéed seasonal vegetables, and gooey melted cheese, perfect for a nourishing start to the day. This American-style dish brings together fresh ingredients for a satisfying and easy-to-make meal.

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This vibrant bowl is not only beautiful to look at but also incredibly nourishing. The combination of protein-rich eggs and colorful vegetables ensures you stay full and focused throughout your morning.

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/3 cup shredded cheddar cheese (or cheese of choice)
• 1 tablespoon unsalted butter
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach, roughly chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup zucchini, diced
• 2 green onions, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Pinch of red pepper flakes (optional)

Instructions

Step 1

In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.

Step 2

Heat butter in a nonstick skillet over medium heat.

Step 3

Add bell pepper and zucchini to the skillet. Sauté for 2–3 minutes until slightly softened.

Step 4

Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.

Step 5

Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.

Step 6

Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.

Step 7

When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.

Step 8

Divide between two bowls and top with a pinch of red pepper flakes, if desired. Serve immediately.

Zusatztipps für die Zubereitung

To achieve the fluffiest curds, make sure to whisk the eggs until they are slightly frothy before adding them to the pan. Cooking the eggs over low heat once they are added prevents them from drying out.

Varianten und Anpassungen

Feel free to swap in any seasonal vegetables such as mushrooms, asparagus, or kale. You can also vary the flavor profile by using feta, Monterey Jack, or Swiss cheese instead of cheddar.

Serviervorschläge

For a more filling meal, serve your breakfast bowl with a side of toasted whole-grain bread or creamy avocado slices. It also pairs wonderfully with a fresh fruit salad.

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Whether you are enjoying this Scrambled Egg and Veggie Bowl on a quiet weekend or a busy weekday, it provides a balanced and delicious start to your morning. Enjoy the perfect blend of fluffy eggs, savory vegetables, and melted cheese!

Recipe Q&A

→ Can I make this bowl ahead of time?

For best results, prepare this bowl fresh. Eggs taste better when immediately served, though you can chop vegetables the night before to streamline morning preparation.

→ What vegetables work best in this bowl?

Cherry tomatoes, spinach, bell peppers, and zucchini provide excellent texture and flavor. Consider mushrooms, asparagus, kale, or diced onions as seasonal alternatives.

→ How do I prevent eggs from becoming dry?

Cook over medium-low heat and remove from heat while slightly undercooked. Residual heat finishes the eggs. Avoid over-stirring—let curds form naturally for fluffier results.

→ Can I use different cheese varieties?

Feta adds tangy brightness, Monterey Jack offers mild creaminess, and Swiss provides nutty depth. Choose cheeses that melt well for the best texture and distribution.

→ Is this suitable for meal prep?

While best enjoyed fresh, components can be prepped in advance. Store chopped vegetables separately and whisk eggs when ready to cook for optimal texture and flavor.