Veggie and Egg Breakfast Scramble
A hearty and colorful breakfast scramble packed with fresh vegetables and protein-rich eggs, perfect for starting your day off right.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) small onion, diced
- (1) bell pepper, diced
- (1) medium zucchini, diced
- (1 cup) spinach, chopped
- (4) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) paprika
- (1/4 cups) shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 small onion, diced, and sauté until translucent, about 3-4 minutes.
- 3
Stir in 1 diced bell pepper and 1 medium zucchini, diced, and cook for another 5 minutes until softened. Add 2/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
- 4
Add 1 cup of chopped spinach and cook until wilted, about 2 minutes.
- 5
In a bowl, whisk together 4 large eggs, 1/4 cup of milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika until well combined.
- 6
Pour the egg mixture into the skillet with the vegetables and gently stir to combine.
- 7
Cook, stirring occasionally, until the eggs are fully cooked, about 5-7 minutes.
- 8
If desired, sprinkle 1/4 cup of shredded cheese on top and let it melt for an additional minute.
- 9
Serve hot, garnished with fresh herbs if using.
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