Vegetable 3 egg scramble
Delight your taste buds with this quick and nutritious Vegetable 3 Egg Scramble! Made with colorful mixed frozen vegetables, fluffy eggs, and a touch of butter, this easy breakfast recipe is seasoned to perfection with salt, pepper, and a hint of ketchup. Ready in minutes for a wholesome start to your day!
- 14 Mar 2025
- Cook time 15 min
- Prep time 1 min
- 1 Servings
- 6 Ingredients
Vegetable 3 egg scramble is a delicious, nutritious, and quick dish perfect for breakfast, lunch, or dinner. Combining the goodness of eggs with mixed vegetables, this recipe is loaded with protein and vitamins, making it a balanced and flavorful meal. Plus, the touch of ketchup adds a hint of sweetness that elevates the entire dish.
Ingredients:
Instructions:
- Take out the frozen mixed vegetables and allow them to partially thaw. If you're using fresh vegetables, chop them into small, bite-sized pieces.
- Crack the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are fully combined.
- Place a large non-stick skillet or frying pan on medium heat.
- Add 1 tablespoon of salted butter to the skillet and let it melt, swirling the pan to evenly coat the bottom.
- Once the butter has melted and is slightly bubbling, add the mixed vegetables to the skillet.
- Sauté the vegetables for about 3-5 minutes, stirring occasionally, until they are heated through and slightly tender.
- Pour the beaten eggs into the skillet with the vegetables.
- Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Let the eggs sit for a few moments until they start to set around the edges.
- Using a spatula, gently stir the eggs and vegetables, pushing them from the edges towards the center. Continue to cook, stirring occasionally, until the eggs are fully cooked but still moist. This should take about 2-3 minutes.
- Once the eggs are scrambled to your liking, remove the skillet from the heat.
- Serve the vegetable egg scramble immediately on plates.
- Drizzle 2 tablespoons of ketchup over the scramble for a tangy finish.
Tips:
- Use fresh vegetables if available; they add a fresher and richer flavor.
- For a fluffy scramble, whisk the eggs thoroughly to incorporate more air.
- Cooking on medium-low heat will prevent the eggs from becoming rubbery.
- Feel free to add other seasonings or herbs like parsley, chives, or a pinch of garlic powder to enhance the flavor.
- Serve the scramble on whole grain toast or with a side of avocado for a complete meal.
Vegetable 3 egg scramble is a versatile and easy-to-make dish that can be enjoyed at any time of the day. By tweaking the ingredients and seasonings to your preference, you can create a meal that is both satisfying and tailored to your taste. With these tips and the simple step-by-step process, you're now ready to whip up this wholesome dish in no time! Enjoy your delicious Vegetable 3 egg scramble!
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 530kcal | 27% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 10g | 27% |
| Sugar 15g | 15% |
| Fat | |
| Fat 30g | 34% |
| Saturated 12g | 40% |
| Cholesterol 720mg | - |
| Vitamins | |
| Vitamin A 900ug | 100% |
| Choline 620mg | 113% |
| Vitamin B1 0.29mg | 25% |
| Vitamin B2 1.03mg | 79% |
| Vitamin B3 2.41mg | 15% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 170ug | 41% |
| Vitamin B12 1.71ug | 71% |
| Vitamin C 9mg | 10% |
| Vitamin E 3.12mg | 21% |
| Vitamin K 54ug | 47% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 4.86mg | 44% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 700mg | 20% |
| Selenium, Se 55ug | 97% |
| Sodium, Na 1270mg | 85% |
| Zinc, Zn 3.26mg | 30% |
| 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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