Description
A colorful and nutritious breakfast dish featuring fluffy scrambled eggs mixed with a variety of fresh vegetables.
Ingredients
Scale
- 4 large eggs
- 1/4 cup milk
- 1/2 cup bell peppers, diced
- 1/2 cup spinach, chopped
- 1/4 cup onion, diced
- 1/4 cup tomatoes, diced
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Add the diced onion and bell peppers to the skillet and sauté for about 3-4 minutes until they soften.
- Stir in the chopped spinach and tomatoes, cooking for an additional 2 minutes until the spinach wilts.
- Pour the egg mixture into the skillet with the vegetables. Let it sit for a moment until the edges start to set.
- Using a spatula, gently stir the eggs and vegetables, folding them together until the eggs are fully cooked but still soft and fluffy.
- Remove from heat and serve warm.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Fat: 18
- Carbohydrates: 6
- Fiber: 1
- Protein: 12
Keywords: scrambled eggs, vegetable eggs, healthy breakfast, vegetarian recipe, easy scrambled eggs