Scrambled eggs with vegetables is just about the easiest breakfast imaginable. The only thing easier would be omitting the vegetables and just having scrambled eggs but then that wouldn’t work for the veggie challenge, would it?
I often order a vegetable omelet when I breakfast at a restaurant but I struggle to make omelets as good. This dish is similar but easier. There’s something about starting with day with this dish that just makes me feel like I’m off to a good start.
Scrambled Eggs with Vegetables
Assemble the vegetables that you have on hand and chop them into small pieces. Try to make them as close to the same size as possible. In this photo, I used onion, bell pepper, broccoli, and sugar snap peas.
Break two or three eggs into a bowl and whisk until the yolks and whites are blended.
Melt some butter or oil in a small frying pan over medium heat.
Add the vegetables and saute until tender.
Add the whisked eggs and gently fold the eggs as they cook. When the eggs are done to your liking, transfer to a plate.
Salt and pepper to taste.
Enoy your breakfast of scrambled eggs with vegetables.
If you eat dairy, cheese is a great addition to this dish. You can use cheddar, swiss, or pepper jack cheese. Again, whatever you have on hand is fine.
Greens would be a good addition to this dish. If you have kale or spinach or some other type of greens, consider adding some to the vegetables. Spinach cooks more quickly than most vegetables so you should add it after the other vegetables have started to become tender.
You can also top this dish with some salsa if you have it. That’s an easy way to add even more vegetables to the dish.