Vegetable scrambled eggs are a delicious and healthy way to start your day. This quick and easy dish is also a great way to use up any leftover veggies!
Folks, I’d like to share with you today the breakfast we’ve been eating most recently. Vegetable scrambled eggs!
Honestly we can’t get enough of this. It makes such a change from the usual porridge every morning.
Who would have thought that adding veggies to scrambled eggs could make such a tasty easy breakfast?
In fact, not only an amazing breakfast but this veggie scambled eggs can also be a perfect quick healthy dinner too!!
I must admit, when I first thought of adding vegetables to scrambled eggs I wasn’t too sure but we add vegetables to omelettes and we also make frittatas too don’t we. So what’s the difference?
Besides vegetables for breakfast make for a great healthy start to the day!
What a great way to get not only a protein boost but a good dose of vitamins and minerals too!
If you’re looking to reduce the amount of cholesterol in this vegetable scrambled eggs recipe you could omit the yolk.
You could use my scrambled egg whites recipe, and add veggies to that.
Here I prefer using the whole egg as I think it makes it a complete meal and using the yolk adds to the flavour.
Whatever your preference – enjoy!
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Vegetable Scrambled Eggs Recipe
Feel free to make this easy veggie scrambled eggs recipe your own by using your favourite vegetables or whatever you have left in the fridge!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Vegetable Scrambled Eggs
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Equipment
Ingredients
- Low calorie cooking oil spray
- 4 large eggs
- 60 ml skimmed milk
- 1/2 red pepper diced
- 50 g button mushrooms sliced
- 4 spring onions sliced thinly
- 150 g baby spinach
- 1 small tomato deseeded and chopped
- Freshly ground salt and pepper
Instructions
- Beat the eggs together in a small bowl then stir in the milk.
- Spray a non-stick frying pan with the cooking oil spray. Turn the heat on high, then down to medium when the pan begins to smoke.
- Add the pepper and mushrooms first to the pan. Sauté for about 3-4 minutes until soft, then add the spring onions stirring for about 1 minute then add the spinach and cook until wilted for about a further 3-4 minutes.
- Pour the egg mixture into the pan and cook and stir combining the vegetables until the eggs are nearly set for about 2-3 minutes then stir in the tomato and cook, stirring until the eggs are cooked.
- Serve over wholemeal toast.
Ron
Nice one Neil. I love a good veggie omelet so why not simplify things and make a veggie scramble…
Neil
Thanks Ron! I’m all up for just throwing things in a pan and seeing how they turn out. This recipe came out particularly well. It’s one of my favourites for using up any leftover veggies I have in the fridge now too. Hope you guys are well there.
David @ Spiced
What a fun idea, Neil! I love scrambled eggs. Pre-covid, I would eat a scrambled egg and a piece of toast almost every day for breakfast. Now I want to go back into that habit and add some veggies, too. This sounds delicious! Hope you and Lynne are staying safe, my friend.
Neil
I love scrambled eggs too David. Everything has changed recently hasn’t it? Hopefully we can all try and find a new kind or normality. Hope you enjoy this recipe!
Chef Mimi
I guess my inclination would be to make this into an omelet. But scrambled is a great idea!
Neil
Absolutely either would be great Mimi. Maybe scrambled egg veggies one day, then the next day an omelette variation? 🙂
sherry
when i first met my hubby he used to make me Spanish eggs (which is what his mum used to call them). they are scrambled eggs with tomato and onion and parsley… delish!
Neil
Love that Sherry! Any kind of Spanish dish involving eggs is usually absolultely delicious! 🙂
Katerina
I LOVE scrambled eggs – we often have them for dinner or lunch too with the kids. It’s such a good way to use up all the leftover veggies and other bits and pieces in the fridge. I am loving the baby spinach in your scrambled eggs, Neil – such a fabulous pick me up in the morning!
Neil
Thank you Katerina! Scrambled eggs are such a versatile meal aren’t they? One you can have at any meal time and customise your own way. 🙂
Shashi
I love scrambled eggs and before summer started, I was eating scrambled eggs most of the time – As the weather cools down, I tend to lean towards scrambled eggs and next time I make them, I will have to add veggies to them as you are right- this is a healthy and delicious way to start the day!
Neil
A great way to use up any leftover veggies from the night before’s dinner too Shashi! I’ve also seem myself add any leftover salad too. Still works!
Laura
I love this idea, Neil! I often. use leftover veggies in an omelet for lunch, so why not just scramble the whole thing? (Since, for me anyway) sometimes it ends up that way anyways!?
Neil
Thanks Laura! Hope you’re having a great week!