Veggie egg scramble with tomato sauce
This veggie egg scramble combines protein-rich eggs with mixed vegetables and a hint of tomato sauce for a nutritious meal. It's a quick and easy dish perfect for any time of the day.
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.
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.
Veggie egg scramble with tomato sauce FAQ:
The total cooking time is about 12-15 minutes. This includes 5-7 minutes for cooking the mixed vegetables and an additional 5-7 minutes for cooking the eggs.
A medium non-stick skillet is recommended for this recipe, allowing enough space for the eggs and vegetables to cook evenly without overcrowding.
Yes, you can substitute fresh vegetables for frozen. Just chop them into small pieces and sauté them until tender, which may take about 3-5 minutes longer than frozen.
Store leftover scramble in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop over low heat.
You can substitute tomato sauce with salsa, diced tomatoes, or even a cheese sauce for different flavors. Adjust the quantity to your taste.
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.
Nutrition per serving
1 ServingsCalories 500kcal
Protein 27g
Carbohydrates 33g
Fiber 10g
Sugar 9g
Fat 30g
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