Veggie Scramble Recipe
Fresh, colorful, and packed with nutrients, this Veggie Scramble Recipe is the perfect quick and healthy breakfast idea! Made with fluffy eggs (or tofu for a vegan option) and loaded with vibrant vegetables like bell peppers, spinach, tomatoes, and mushrooms, this easy one-pan meal is ready in just 20 minutes.
Ingredients
- 4 large eggs or tofu for vegan option
- 1 tablespoon olive oil or butter
- ½ cup bell peppers chopped
- ½ cup onions chopped
- ½ cup tomatoes chopped
- ½ cup mushrooms sliced
- 1 cup spinach or kale
- Salt and black pepper to taste
- ½ teaspoon chili flakes optional
- ¼ teaspoon turmeric optional for color
- Fresh herbs parsley or cilantro for garnish
Instructions
- Prep the Ingredients Wash and chop all vegetables into bite-sized pieces. Crack eggs into a bowl and whisk with salt, pepper, and optional spices.
- Heat the Pan Place a non-stick skillet over medium heat and add olive oil or butter.
- Sauté Vegetables Add onions first and cook until translucent. Then add bell peppers, mushrooms, and tomatoes. Cook for 4–5 minutes until softened.
- Add Greens Toss in spinach or kale and cook until wilted.
- Add Eggs Lower the heat slightly and pour in the beaten eggs.
- Scramble Gently Stir slowly using a spatula, allowing eggs to cook softly without drying out.
- Finish & Garnish Remove from heat when eggs are just set. Sprinkle fresh herbs on top.