Description
This Spring Veggie Egg Scramble is a quick, healthy, and protein-packed breakfast that’s ready in just 10 minutes. Made with fresh seasonal vegetables like zucchini, bell peppers, scallions, and mushrooms, it’s the perfect way to enjoy a light, nutritious start to your day. The recipe is customizable, easy to meal prep, and ideal for anyone looking for a wholesome, low-carb breakfast option.
Ingredients
Scale
- 2 teaspoons extra-virgin olive oil or cooking oil of choice
- 1 cup diced mixed veggies such as zucchini, mushrooms, scallions, and peppers
- 4 large eggs, lightly beaten
- 1/8 teaspoon salt or to taste
- Freshly ground black pepper to taste
- Pinch of salt-free seasoning, such as Mrs. Dash
- 3 tablespoons grated Parmesan cheese
Instructions
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add diced vegetables and sauté for 2 to 4 minutes, stirring often until softened and lightly browned. Add leafy greens like spinach in the final 30 seconds to wilt.
- In a bowl, whisk eggs with salt, pepper, and salt-free seasoning until smooth and well combined.
- Pour the egg mixture over the vegetables in the skillet. Gently fold the eggs with a spatula, letting uncooked eggs flow to the surface. Avoid over-stirring for fluffy curds.
- Cook until the eggs are set but still moist, about 1 to 2 minutes total.
- Remove from heat and sprinkle Parmesan cheese over the top before serving.
Notes
- For harder vegetables like carrots or sweet potatoes, steam them briefly before sautéing.
- Substitute Parmesan with nutritional yeast for a dairy-free version.
- Use leftover roasted vegetables for a quicker preparation.
- To make ahead, chop or sauté veggies in advance and store in an airtight container for up to 3 days.
- Reheat leftovers gently in the microwave for about 1 minute per serving.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 243
- Sugar: 0 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 370 mg
Keywords: Spring Veggie Egg Scramble, healthy breakfast, vegetable scramble, low carb breakfast, protein rich eggs, easy egg recipe, seasonal veggies, vegetarian breakfast