Egg and Vegetable Scramble (Printable Version)

Fluffy eggs with cherry tomatoes, spinach, bell pepper, and zucchini make this a quick, nutritious morning meal.

# What You Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or dairy-free alternative
03 - Salt and black pepper to taste

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup baby spinach leaves
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup zucchini, diced
08 - 2 tablespoons red onion, finely chopped

→ Extras

09 - 1 tablespoon olive oil or unsalted butter
10 - 1 tablespoon fresh herbs such as parsley, chives, or basil, chopped

# How To Make It:

01 - In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
02 - Heat olive oil or butter in a non-stick skillet over medium heat.
03 - Add red onion and bell pepper to the skillet. Sauté for 2 minutes until softened.
04 - Add zucchini and cherry tomatoes to the skillet. Cook for another 2 to 3 minutes, stirring occasionally.
05 - Stir in spinach and cook until just wilted, approximately 1 minute.
06 - Pour the beaten egg mixture over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.
07 - Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy, approximately 2 to 3 minutes.
08 - Remove from heat, sprinkle with fresh herbs, and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weekday mornings feel less chaotic.
  • The vegetables stay vibrant and slightly crisp, not mushy or overdone like some scrambles turn out.
  • You can throw in whatever's sitting in your crisper drawer and it still tastes intentional and restaurant-quality.
02 -
  • Keep the heat at medium, no higher—high heat is the enemy of fluffy scrambles and turns vegetables into sad little brown bits.
  • Don't skip the step of letting eggs rest for 30 seconds before stirring; this gives them a chance to set properly instead of staying soupy.
03 -
  • Whisking your eggs with milk a few minutes before cooking gives the milk time to really integrate, creating maximum fluffiness.
  • The key to restaurant-quality scrambles is moving your spatula constantly but gently once the eggs hit the pan—big aggressive scraping creates dry, chunky eggs instead of creamy curds.
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