Description
A simple and nutritious breakfast combining creamy scrambled eggs with fresh vegetables and crispy toast. This recipe is perfect for a healthy start to your day.
Ingredients
- 4 large eggs
- 2 tablespoons milk or cream (optional)
- Salt and pepper to taste
- 1 tablespoon butter or olive oil
- 1/4 cup diced bell peppers
- 1/4 cup diced tomatoes
- 1/4 cup chopped spinach
- 1/4 cup shredded cheese (optional)
- 2 slices of bread
- Additional veggies for garnish (e.g., avocado, green onions)
- Hot sauce or salsa (optional)
Instructions
- Prepare Ingredients: Dice bell peppers and tomatoes, chop spinach. Whisk eggs with milk (if using), salt, and pepper until frothy.
- Cook Vegetables: Heat butter or oil in a skillet over medium heat. Sauté bell peppers for 2-3 minutes. Add spinach and tomatoes, cook for 1-2 minutes until spinach wilts. Remove veggies and set aside.
- Cook Scrambled Eggs: Pour whisked eggs into the same skillet. Let sit for a few seconds. Gently stir, pushing eggs from edges to center. Cook, stirring occasionally, until just set but still soft and fluffy (3-4 minutes). Add cheese in the last minute if using.
- Toast Bread: Toast bread slices to your desired crispiness while eggs cook.
- Serve: Plate the fluffy scrambled eggs alongside toasted bread. Top eggs with sautéed vegetables. Garnish with avocado, green onions, or hot sauce if desired.
Notes
- Best enjoyed fresh.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently.
- Texture may change if frozen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: N/A
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