Scrambled Egg and Veggie Bowl (Printable version)

Fluffy eggs with sautéed veggies and melted cheese in a nourishing breakfast bowl

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tablespoons milk
03 - 1/3 cup shredded cheddar cheese
04 - 1 tablespoon unsalted butter

→ Vegetables

05 - 1/2 cup cherry tomatoes, halved
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup red bell pepper, diced
08 - 1/4 cup zucchini, diced
09 - 2 green onions, sliced

→ Seasoning

10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of red pepper flakes, optional

# Directions:

01 - In a medium bowl, whisk together eggs, milk, salt, and black pepper until smooth and slightly frothy.
02 - Heat butter in a nonstick skillet over medium heat.
03 - Add bell pepper and zucchini to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Add cherry tomatoes and cook for 1 minute. Stir in spinach and green onions, cooking until spinach wilts.
05 - Reduce heat to low. Pour in the egg mixture and allow to set for a few seconds.
06 - Gently stir with a spatula, pushing eggs from the edge toward the center until large, soft curds form.
07 - When eggs are just barely set, sprinkle cheese over the top. Remove from heat and cover for 1 minute to melt the cheese.
08 - Divide between two bowls and top with a pinch of red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes, which means even on rushed mornings you can eat something real and nourishing.
  • The soft, custard-like eggs with melted cheese tucked between the vegetables feels indulgent but is actually packed with protein.
  • You can swap in whatever vegetables you have on hand, so it adapts to your mood and your fridge.
02 -
  • Scrambled eggs are about timing, not temperature—low heat means you'll get soft curds instead of a rubbery scramble, which is the difference between this feeling like a treat and tasting like regret.
  • Don't fully cook the eggs before adding the cheese; they continue cooking from residual heat and you want that window where the eggs are barely set so the cheese melts into them rather than on top of them.
03 -
  • Cook your vegetables until they're just shy of where you want them because they'll continue softening slightly from the heat of the eggs.
  • The moment you see any cheese starting to melt, pull the pan off the heat—residual warmth is your friend and overcooking is your enemy.
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