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Side angle of a delicious scrambled egg dish showcasing cherry tomatoes, spinach, and zucchini.

Scrambled Egg and Veggie Bowl

A nutritious and colorful breakfast bowl packed with eggs and fresh vegetables, perfect for a quick and satisfying meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 250 kcal

Ingredients
  

Eggs and Dairy

  • 4 large eggs
  • 2 tablespoons milk
  • 1/3 cup shredded cheddar cheese

Vegetables

  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup baby spinach, roughly chopped
  • 1/4 cup red bell pepper, diced
  • 1/4 cup zucchini, diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Optional

  • Pinch red pepper flakes red pepper flakes optional

Instructions
 

  • Whisk eggs, milk, salt, and pepper until smooth.
  • Sauté bell pepper and zucchini for 2-3 minutes.
  • Add tomatoes, cook 1 minute, then stir in spinach and green onions until wilted.
  • Pour egg mixture into skillet, cook until just set, then sprinkle cheese and cover to melt.
  • Divide into bowls, top with red pepper flakes if desired, and serve immediately.

Notes

Feel free to customize with your favorite vegetables or cheese.
Keyword eggs, vegetables