Healthy Veggie Scrambled Eggs

birds eye view of veggie scrambled eggs in pan, juice and salsa in background.

5 from 1 vote

This healthy and delicious veggie scrambled eggs recipe is the perfect way to start your morning! Serve this nutritious breakfast vegetable scramble with pico de gallo salsa, blender salsa or guacamole (smashed avocado dip)!

Prep Time2

Cook Time12

Total Time14

Course: Breakfast

Cuisine: American, British, western

Servings: servings (can serve 2-4 depending on preferred portion size)

Calories: 189kcal

Author: Sonia

Ingredients

1 Extra virgin olive oil 1 tbsp
½ Red onion (small/medium) finely chopped
1 Bell pepper (or half red and half other color e.g. yellow or orange)
1 cup Spinach (fresh) washed and pat dried
5 whole Eggs (medium or large - see notes)
2 tablespoon Grated cheddar cheese (more if desired) optional
1 teaspoon Fresh coriander/cilantro chopped, optional
Pinch Salt (optional) (or to taste)
⅛ teaspoon Black pepper ⅛ teaspoon or more to taste

Instructions

Heat oil in pan on medium heat for 30 seconds, add onions and roast for another 30 seconds. Add bell peppers and roast for another 3-4 minutes, stirring intermittently to evenly cook them. You’ll notice a roasted pepper aroma.
While the peppers are roasting, crack eggs into a medium bowl and whisk for 1-2 minutes until eggs are completely whisked to form a uniform, light-yellow mixture (with a few bubbles).
Add the spinach and stir with the peppers and cook for another minute, or until soft and wilted. Add the salt and pepper.
Add the whisked eggs mixture into the pan. Using a silicone spatula, continuously stir the eggs with the peppers, spinach and onions to combine ingredients and cook for 7-8 minutes or until desired consistency. You will notice the eggs start to thicken as they cook.
Use the spatula to gently lift and fold the eggs from the sides and base of the pan to stir and evenly cook the eggs.
Once cooked to desired consistency, sprinkle cheese and fresh coriander and mix once more to allow the cheese to melt within the eggs (optional). Remove pan from heat and serve with fresh guacamole, pico de gallo salsa or blender salsa and enjoy!

Notes

Use low-medium heat when cooking the eggs – this helps keep the eggs moist and creamy and prevents them from sticking to the pan (or becoming too dry and rubbery)
Stir continuously after adding the eggs – use a silicone spatula to stir the eggs, by gently lifting the eggs from the sides of the pan and folding them over, this helps evenly cook the eggs to the perfect consistency whilst also preventing any part of the eggs from sticking to the pan or drying out.

Nutrition