This healthy scrambled egg and vegetable recipe has cherry tomatoes, yellow peppers, avocado, green onions, feta cheese, and chopped parsley.
Ingredient Variations For Healthy Scrambled Eggs
Now's the time to get rid of all those beautiful vegetables you ain't used yet in your refrigerator. Cut 'em up and serve with this easy and healthy scrambled eggs recipe.
Add garlic, leftover cooked vegetables, fresh greens. Your refrigerator "is your oyster" for ingredients for this recipe.
Add a garnish to scrambled eggs and vegetables. Try microgreens, chili flakes, chili oil crisp, hot sauce, sesame seeds, or any fresh herbs.
TIP: Don't overcook the scrambled eggs. They will continue to cook for a minute when you take them out of the pan. Take them off the heat when any sign of liquid disappears unless you want rubbery hard eggs.
Serving Suggestion
Serve this healthy scrambled egg and vegetable recipe with a complementary dish like:
Things In My Kitchen:
- 7" non stick pan - I love this heavy duty non stick pan with cooling handle. This pan is specifically for fryin' eggs in this house. My man gets a good talkin' too if I see him using it for anything else.
- 12" PFOA free non stick pan - I use this non stick pan for cooking lots of scrambled eggs. PFOA free and comes with a glass lid.
- Silicone spatula set - heat resistant, no BPA's, sleek & clean, won't scratch your pans.
As an Amazon Associate I earn from qualifying purchases.
Healthy Scrambled Eggs And Vegetables
EatSimpleFood.com
This healthy scrambled egg and vegetable recipe has cherry tomatoes, yellow peppers, avocado, green onions, feta cheese, and chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 ½ tablespoon unsalted butter or oil, divided
- ¼ cup onions, diced
- ¼ yellow pepper, diced
- ½ cup cherry tomatoes, halved
- 4 eggs
- ½ avocado, diced
- 2 tablespoon feta crumbles
- 2 tablespoon green onions, sliced
- 1 tablespoon parsley, finely chopped
- pinch salt
- pinch black pepper
Instructions
- Add 1 tablespoon butter or oil to large nonstick pan and bring to medium high heat. Add onions and peppers and cook ~ 3-4 minutes or until veggies are soft.
- Turn up the heat and throw in cherry tomatoes and a dash of salt. Warm 'em up for a couple minutes (trying to get some of the tomato juice to burn off). Set aside on a plate.
- Scramble the eggs in a medium sized bowl. Scramble them a lot. They like air incorporated - this makes them light and fluffy. Add water or milk if you like, but I like 'em straight up with no liquid. Add a pinch of salt and pepper.
- Add 2 teaspoon butter or oil to same large nonstick pan
and bring to medium heat. Add eggs when butter slightly starts to bubble. Let the bottom set for a minute and then gently stir the eggs, folding the curds over each other. ( No need to break up and over stir - think large & fluffy curds).
- Toss with the cooked veggies. Add avocado, feta, green onions, and parsley.
- Add salt to taste. Happy Scramblin'! Beckie
and bring to medium heat. Add eggs when butter slightly starts to bubble. Let the bottom set for a minute and then gently stir the eggs, folding the curds over each other. ( No need to break up and over stir - think large & fluffy curds).Notes
- Don't overcook the eggs. They will continue to cook for a minute when you take them out of the pan. Take them off the heat when any sign of liquid disappears unless you want rubbery hard eggs.
You May Also Like
If you like breakfast dishes, check out these recipes:
Leave a Comment