Vegetable 3 egg scramble
This Vegetable 3 Egg Scramble combines scrambled eggs with mixed vegetables, creating a nutritious and flavorful dish. It's quick to prepare and finished with a drizzle of ketchup for added sweetness.
Cook time 15 min
Prep time 1 min
Ingredients:
1 tbsp salted butter1 cup mixed frozen vegetables
3 eggs
1/4 tsp salt
1/4 tsp black pepper
2 tbsp ketchup
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.
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.
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!
Vegetable 3 egg scramble FAQ:
The total cooking time for this Vegetable 3 Egg Scramble is approximately 8-10 minutes. This includes about 3-5 minutes for sautéing the vegetables and an additional 2-3 minutes for cooking the eggs.
The eggs are fully cooked when they are no longer runny and are set but still moist. They should have a soft texture and appear fluffy, taking about 2-3 minutes after adding them to the skillet.
Yes, you can use fresh vegetables. Just chop them into small, bite-sized pieces and sauté them for about 4-6 minutes until tender before adding the eggs.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet or microwave before serving.
You can substitute butter with olive oil or another cooking oil if preferred. For a dairy-free option, avocado oil or coconut oil works well too.
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.
Nutrition per serving
1 ServingsCalories 530kcal
Protein 27g
Carbohydrates 40g
Fiber 10g
Sugar 15g
Fat 30g
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