Scrambled Eggs with Veggies

Kick off your morning with this tasty breakfast! Scrambled eggs mixed with fresh veggies make for a quick, easy, and totally satisfying meal. You’ll love how simple it is to whip up!

If you are looking to mix up your usual breakfasts, these scrambled eggs with veggies are a great way to do it! Made with kale, bell peppers, cherry tomatoes, and topped with sliced avocado, and lots of other good stuff.!

Perfect for a quick and easy breakfast, or serve as a brunch or dinner with your favorite sides, you can enjoy this recipe any time of day! So much flavor!

If you are looking for other egg recipes that incorporate vegetables, be sure to try my Sheet Pan Eggs recipe and Breakfast Egg Muffins too!

Why you will love this scrambled eggs with veggies recipe!

• Made with Real Ingredients: This recipe is vegetarian, gluten-free, dairy-free, and a wholesome way to the day.
• One pan: This quick and easy recipe is cooked in a skillet on the stovetop, so even the clean up is a breeze!
• Family friendly: This is a great breakfast for the whole family. It’s easy to adapt too to suit everyone’s tastes.

Ingredients for Healthy Veggie Egg Scramble

• Eggs: This recipe uses 4 whole eggs and will serve two for breakfast. It’s easy to double the recipe is you are serving more.
• Veggies: I used kale, bell pepper and cherry tomatoes in this veggie scarmble and I like to top it with some sliced avocado. You can easily use other veggies you have to hand like mushrooms, onions or spinach.

How to make scrambled eggs with veggies

1. Heat oil in a skillet over medium heat. Add chopped veggies and saute them over medium heat.
2. Whisk eggs, and pour them in the same skillet. Scramble them over medium heat.
3. Serve warm and top with sliced avocado.

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

• Make sure that your eggs are fresh. Fresh eggs will sink in a bowl of water, discard any that float to the top.
• Chop the veggies into bitesized pieces so that they combine easily and are easy to eat.
• For a creamier scrambled egg, try adding in a little milk, cream or half and half.

How to Prep & Store for Later

This is a great quick breakfast to make on a busy morning and it’s awesome for meal prep too. Saute the vegetables first, then add the whisked egg and cook them, stirring occasionally. Make up extra and enjoy it over the next few days. Once made, it will keep well in the fridge for 3 to 4 days and can be quickly reheated either in a skillet or in the microwave.

Recipe Variations

This simple recipe can easily be adapted to suit your tastes. Add different veggies that you have in your fridge (broccoli, cauliflower and mushrooms are great), or try adding in some seasonings like dried herbs, garlic powder or salt and pepper. You can also top it with shredded parmesan cheese, feta cheese or goat cheese. If you prefer a meatier breakfast, try adding in some cooked bacon, or stir in some shredded cheese.

What do you serve with it?

These scrambled eggs and veggies are great by themselves for a hearty breakfast, or serve it as a brunch, light lunch, or dinner with a salad or potato sides. Try them with sweet potatoes made in the Instant Pot, Smashed Potatoes, Potato Salad, or Chef Salad.

More Egg Recipes

• Instant Pot Hard Boiled Eggs
• Egg Salad (Sandwich)
• Egg Casserole
• Denver Omelet
• Baked Eggs

If you enjoyed this Scrambled Eggs with Veggies recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Scrambled Eggs with Veggies

Start your day right with this flavorful breakfast. Scrambled eggs are loaded with fresh veggies for a nutritious meal that will give you the energy to face the day. Quick and easy to make and so good for you! Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 2

Ingredients  

• 4 eggs, whisked
• Kale, chopped
• Orange pepper, diced
• Cherry tomatoes, halved
• Avocado, sliced

Instructions 

• Heat oil in a skillet over medium heat. Add chopped veggies and saute them over medium heat.
• Whisk eggs, and pour them in the same skillet. Scramble them over medium heat.
• Serve warm and top with sliced avocado.

Notes

• Make sure that your eggs are fresh. Fresh eggs will sink in a bowl of water, discard any that float to the top.
• Chop the veggies into bitesized pieces so that they combine easily and are easy to eat.
• For a creamier scrambled egg, try adding in a little milk, cream or half and half.

Nutrition

• Calories: 339 kcal
• Carbohydrates: 19 g
• Protein: 16 g
• Fat: 24 g
• Saturated Fat: 5 g
• Polyunsaturated Fat: 4 g
• Monounsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 327 mg
• Sodium: 178 mg
• Potassium: 1130 mg
• Fiber: 11 g
• Sugar: 6 g
• Vitamin A: 9542 IU
• Vitamin C: 166 mg
• Calcium: 244 mg
• Iron: 4 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.