Save Start your morning on a vibrant note with this Egg and Vegetable Scramble. This dish is a celebration of fresh, seasonal produce and perfectly fluffy eggs, creating a breakfast that is as nourishing as it is visually stunning. Whether you are fueling up for a busy day or enjoying a slow weekend brunch, this light and airy scramble is a delightful way to incorporate more vegetables into your first meal of the day.
Save The key to this dish lies in the gentle sautéing of the vegetables to maintain their brightness and the slow scrambling of the eggs to ensure they remain soft. With a mix of cherry tomatoes, zucchini, and spinach, every bite offers a different texture and a burst of garden-fresh flavor.
Ingredients
- 4 large eggs
- 2 tablespoons milk (or dairy-free alternative)
- Salt and black pepper, to taste
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach leaves
- 1/4 cup red bell pepper, diced
- 1/4 cup zucchini, diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon olive oil or unsalted butter
- 1 tablespoon fresh herbs (parsley, chives, or basil), chopped
Instructions
- Step 1: Whisk the Eggs
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Step 2: Prep the Skillet
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Step 3: Sauté Aromatics
- Add red onion and bell pepper. Sauté for 2 minutes until softened.
- Step 4: Cook Vegetables
- Add zucchini and cherry tomatoes. Cook for another 2-3 minutes, stirring occasionally.
- Step 5: Wilt the Greens
- Stir in spinach and cook until just wilted, about 1 minute.
- Step 6: Scramble
- Pour the beaten eggs over the vegetables. Allow to set for 30 seconds, then gently stir with a spatula, scraping the eggs from the edges toward the center.
- Step 7: Final Cook
- Continue to cook, stirring occasionally, until the eggs are just set but still soft and fluffy (about 2-3 minutes).
- Step 8: Garnish and Serve
- Remove from heat, sprinkle with fresh herbs, and serve immediately.
Zusatztipps für die Zubereitung
To achieve the ultimate fluffiness, ensure you whisk the eggs until they are frothy before pouring them into the pan. Use a non-stick skillet and a silicone spatula to gently move the eggs, which helps create soft, large curds without overcooking them.
Varianten und Anpassungen
This recipe is a blank canvas for seasonal eating. You can easily swap the zucchini and peppers for asparagus in the spring, or mushrooms and kale in the winter. For those with dietary restrictions, simply use a plant-based milk and oil to keep the dish dairy-free.
Serviervorschläge
Pair this scramble with a side of toasted whole grain bread or a few slices of creamy avocado for a well-rounded meal. For an extra touch of indulgence, a sprinkle of crumbled feta or goat cheese added right at the end provides a lovely tangy contrast to the fresh vegetables.
Save Whether enjoyed as a quick breakfast or a light dinner, this Egg and Vegetable Scramble is a testament to how simple ingredients can create a truly satisfying and wholesome dish. Enjoy your meal!
Common Questions
- → What vegetables work best in this scramble?
Cherry tomatoes, baby spinach, red bell pepper, zucchini, and red onion create a colorful mix. You can substitute with asparagus, mushrooms, kale, or any seasonal vegetables you prefer.
- → How do I keep the eggs fluffy?
Whisk the eggs with milk until slightly frothy before cooking. Use medium heat and stir gently with a spatula, scraping from edges toward center. Remove from heat while still slightly soft as they continue cooking.
- → Can I make this dairy-free?
Yes. Substitute the milk with any plant-based alternative like almond or oat milk. Use olive oil instead of butter and skip the optional cheese toppings.
- → What should I serve with this?
Whole grain toast, avocado slices, or fresh fruit make excellent sides. The dish also pairs well with roasted potatoes or a simple green salad for a more substantial meal.
- → How long does this keep?
Best enjoyed immediately while the eggs remain fluffy and vegetables retain their texture. Leftovers can be refrigerated up to 2 days and reheated gently, though the texture will be more firm.