Veggie-loaded scrambled eggs
Discover a healthy and nutritious way to start your day with our Veggie-loaded Scrambled Eggs recipe. Featuring protein-packed eggs, savory mushrooms, juicy tomatoes, and aromatic onions, all perfectly sautéed in rich olive oil, this dish is a delightful blend of flavors that will keep you energized all morning. Simple to prepare and bursting with wholesome goodness, it’s the perfect breakfast for busy mornings or relaxed weekend brunches.
- 07 Mar 2024
- Cook time 5 min
- Prep time 10 min
- 2 Servings
- 5 Ingredients
Veggie-loaded scrambled eggs are a nutritious and delicious way to start your day. This simple yet flavorful recipe combines protein-rich eggs with a variety of fresh vegetables, providing you with essential vitamins and minerals. Perfect for a quick and healthy breakfast, this dish can be easily customized to suit your taste preferences.
Ingredients:
Instructions:
- Wash the mushroom and tomato thoroughly.
- Dice the mushroom into small pieces.
- Chop the tomato into small cubes, removing the seeds if preferred.
- Finely chop the half onion.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Once the oil is hot, add the diced onion to the skillet. Sauté for about 2-3 minutes until they become translucent.
- Add the diced mushroom to the skillet. Cook for another 3-4 minutes until the mushrooms are tender and slightly browned.
- Add the chopped tomato to the skillet. Cook for 2 more minutes until the tomato softens.
- In a small bowl, crack the two eggs and beat them lightly with a fork or whisk until the yolks and whites are well combined.
- Lower the heat to low-medium.
- Pour the beaten eggs over the sautéed vegetables in the skillet.
- Let the eggs sit undisturbed for about 10 seconds, then gently stir with a spatula.
- Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny. This should take about 2-3 minutes.
- Season with salt and pepper to taste, if desired.
- Serve immediately while hot. Enjoy your veggie-loaded scrambled eggs as a nutritious and delicious breakfast or light meal!
Tips:
- Use fresh, organic vegetables for the best flavor and nutritional value.
- Feel free to add other vegetables like spinach, bell peppers, or zucchini to customize the recipe to your liking.
- Season with salt, pepper, and herbs like parsley or chives to enhance the taste.
- Cook the veggies on a medium heat to retain their crunch and nutrients.
- If you prefer your eggs creamier, add a splash of milk or cream to the beaten eggs before cooking.
- Serve with a side of whole-grain toast for a complete and balanced breakfast.
Veggie-loaded scrambled eggs offer a balanced and satisfying meal that's both quick to prepare and bursting with flavor. Whether you're following a healthy eating plan or just looking for a tasty breakfast option, this recipe is sure to become a staple in your kitchen. Enjoy your meal knowing you've started your day with a nutritious boost.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 110kcal | 4% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.68g | 4% |
| Sugar 4.15g | 4% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.59g | 9% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 180mg | 33% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 2.03mg | 13% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.87mg | 6% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 1.17mg | 11% |
| Magnesium, Mg 18mg | 5% |
| Phosphorus, P 160mg | 12% |
| Potassium, K 420mg | 12% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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