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.

  • 27 Aug 2025
  • Cook time 15 min
  • Prep time 5 min
  • 1 Servings
  • 5 Ingredients

Veggie egg scramble with 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.

Ingredients:

1 tbsp salted butter
14g
1 cup mixed frozen vegetables
220g
3 eggs
170g
1/8 tsp salt
0.72g
2 tbsp tomato sauce
30g

Instructions:

1. Prepare the Vegetables:
- 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.
2. Melt the Butter:
- 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.
3. Cook the Vegetables:
- 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.
4. Prepare the Eggs:
- 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.
5. Add the Eggs to the Vegetables:
- 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.
6. Scramble Gently:
- 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.
7. Add the Tomato Sauce:
- 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.
8. Serve:
- 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 Facts
Serving Size440 grams
Energy
Calories 500kcal25%
Protein
Protein 27g19%
Carbohydrates
Carbohydrates 33g9%
Fiber 10g27%
Sugar 9g9%
Fat
Fat 30g34%
Saturated 12g40%
Cholesterol 720mg-
Vitamins
Vitamin A 900ug100%
Choline 620mg113%
Vitamin B1 0.30mg25%
Vitamin B2 0.99mg76%
Vitamin B3 2.22mg14%
Vitamin B6 0.30mg18%
Vitamin B9 170ug41%
Vitamin B12 1.71ug71%
Vitamin C 9mg10%
Vitamin E 3.06mg20%
Vitamin K 54ug46%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.22mg25%
Iron, Fe 4.95mg45%
Magnesium, Mg 70mg17%
Phosphorus, P 440mg35%
Potassium, K 700mg20%
Selenium, Se 55ug97%
Sodium, Na 790mg53%
Zinc, Zn 3.26mg30%
Water
Water 340g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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