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Healthy Scrambled Eggs And Vegetables

2 white plates of scrambled eggs topped with halved cherry tomatoes, bell peppers, parsley, and feta. Vertical view.
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EatSimpleFood.com

This healthy scrambled egg and vegetable recipe has cherry tomatoes, yellow peppers, avocado, green onions, feta cheese, and chopped parsley.

Ingredients

  • 1 1/2 Tbsp unsalted butter or oil, divided
  • 1/4 cup onions, diced
  • 1/4 yellow pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 4 eggs
  • 1/2 avocado, diced
  • 2 Tbsp feta crumbles
  • 2 Tbsp green onions, sliced
  • 1 Tbsp parsley, finely chopped
  • pinch salt
  • pinch black pepper

Instructions

  • Add 1 Tbsp 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 tsp 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

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.

Find it online: https://eatsimplefood.com/scrambled-eggs-and-vegetables/