Veggie egg scramble with tomato sauce
Delight in a quick and healthy meal with our Veggie Egg Scramble. Featuring a harmonious blend of mixed frozen vegetables, fluffy eggs, and a touch of savory tomato sauce, this easy-to-make dish is perfect for breakfast, lunch, or dinner.
Cook time 15 min
Prep time 5 min
Ingredients:
1 tbsp salted butter1 cup mixed frozen vegetables
3 eggs
1/8 tsp salt
2 tbsp tomato sauce
The Veggie egg scramble with tomato sauce is a nutritious and delicious meal that's perfect for breakfast or a quick lunch. This recipe combines the protein power of eggs with the goodness of mixed vegetables, all brought together with a hint of savory tomato sauce for an extra layer of flavor.
Instructions:
- Take the mixed frozen vegetables out of the freezer and allow them to partially thaw while you prepare the other ingredients. This makes them cook faster and more evenly.
- Place a medium non-stick skillet on the stove over medium heat.
- Add 1 tablespoon of salted butter to the skillet. Let the butter melt completely, swirling it around to coat the bottom of the skillet.
- Once the butter is melted and starting to bubble, add the 1 cup of mixed frozen vegetables to the skillet.
- Stir occasionally and cook the vegetables until they are tender and heated through, about 5-7 minutes. If they begin to brown, reduce the heat slightly.
- While the vegetables are cooking, crack the 3 eggs into a bowl.
- Add 1/8 teaspoon of salt to the eggs.
- Beat the eggs with a whisk or fork until they're well combined and slightly frothy.
- Once the vegetables are cooked, ensure the heat is set to medium-low.
- Pour the beaten eggs over the vegetables in the skillet. Allow the edges to set slightly, about 10-15 seconds.
- Using a spatula, gently stir and fold the eggs and vegetables together, creating soft curds.
- Continue to cook, stirring occasionally, until the eggs are fully cooked but still soft, about 2-3 minutes.
- Once the eggs are cooked, remove the skillet from heat.
- Drizzle 2 tablespoons of tomato sauce over the scramble.
- Gently fold the tomato sauce into the eggs and vegetables until evenly distributed.
- Transfer the veggie packed scramble to plates.
- Serve immediately while hot, optionally accompanied by toast, a side salad, or your favorite breakfast sides.
Tips:
- Use fresh vegetables instead of frozen if you prefer, just make sure to adjust cooking times accordingly.
- For an extra flavor boost, add a sprinkle of your favorite herbs such as basil, parsley, or chives.
- Feel free to add other protein sources such as ham, bacon, or tofu for a heartier meal.
- If you like your eggs a bit firmer, cook them a little longer to reach your desired consistency.
- Serve with a side of toast or over a bed of greens for a complete meal.
This Veggie egg scramble with tomato sauce is a quick and easy way to enjoy a wholesome meal packed with protein and vegetables. It's versatile, delicious, and can be customized with your favorite veggies and seasonings.
Nutrition per serving
1 ServingsCalories 500kcal
Protein 27g
Carbohydrates 33g
Fiber 10g
Sugar 9g
Fat 30g
More recipes
Creamy mushrooms and garlic with asparagus
Ready in just 30 minutes, it's perfect for weeknight dinners or special occasions.
20 May 2025Cheesecake brownies
Whether for a special occasion or a sweet everyday indulgence, these Cheesecake Brownies are sure to impress and delight.
08 Apr 2025Quick chocolate and raspberry puddings
Ready in minutes and sure to impress, these puddings are a delightful combination of decadence and fruity goodness.
03 Apr 2025Egg and cottage cheese omelet
Quick, easy, and satisfying, it's the perfect way to start your day right.
15 Apr 2025Chicken mayo sandwich with lettuce on whole-wheat bread
Try this easy and nutritious recipe today.
25 May 2025