Description
Need a healthy, easy and protein-rich breakfast idea that’s ready in 10 minutes or less? This Veggie Scrambled Eggs recipe fits the bill and is going to be the highlight of your morning routine. Customize this nutritious, low-carb breakfast with your favorite veggies!
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 pepper to taste
- Pinch of Salt-free seasoning, such as Mrs. Dash
- 3 tablespoon Parmesan cheese
Instructions
- Heat oil in a large non-stick skillet over medium-high heat. Add veggies and cook, stirring often until softened and browned in spots, 2 to 4 minutes.
- Meanwhile, beat eggs, salt, pepper and salt-free seasoning in a small mixing bowl until combined.
- Pour eggs over the veggies. Cook, gently folding the eggs back with a spatula and allowing the uncooked eggs to flow onto the surface of the skillet. Once the eggs are mostly set-up stir less frequently to allow larger chunks of egg to form curds. Cook until it is no longer wet-looking, 1 to 2 minutes total.
- Remove from the heat and sprinkle with Parmesan before serving.
Notes
Ingredient Note: We choose a blend of quicker-cooking veggies for this recipe. If you choose hard vegetables, such as root vegetables, you will want to soften them by steaming them briefly. After sautéing them in step 1, add 2 tablespoons water and cover the skillet with a well-fitting lid. Let the veggies steam until they are starting to soften, about 1 ½ to 3 minutes. Remove the lid and continue with the recipe as directed.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: breakfast
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 243
- Sugar: 0 g
- Fat: 16 g
- Saturated Fat: 5 g
- Carbohydrates: 7 g
- Protein: 16 g