Quick Veggie Egg Scramble
5min
10min
2
245
Chef's Note
For extra flavor, try adding a sprinkle of your favorite cheese during the last minute of cooking. The residual heat will melt it perfectly without overcooking the eggs.
Tags
Ingredients
4 large eggs
1/2 medium bell pepper
1 cup spinach
6 cherry tomatoes
2 stalks green onion
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Dice 1/2 bell pepper into small pieces, halve 6 cherry tomatoes, and thinly slice 2 stalks of green onion.
- 2
Crack 4 eggs into a bowl and whisk until well combined. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 3
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
- 4
Add the diced bell pepper and cook for 2 minutes until slightly softened.
- 5
Add 1 cup spinach and halved cherry tomatoes, cooking for another minute until spinach begins to wilt.
- 6
Pour the whisked eggs into the skillet and gently stir with a spatula, folding the vegetables into the eggs as they cook.
- 7
Cook for 2-3 minutes, stirring occasionally, until eggs are just set but still moist.
- 8
Sprinkle with sliced green onions, remove from heat and serve immediately.
Nutrition Information (per serving)
245
15g
6g
18g
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