Confetti Scrambled Eggs
Brighten up your breakfast table with Confetti Scrambled Eggs, a vibrant and nutritious twist on a classic morning staple. Packed with an irresistible medley of colorful diced bell peppers, red onion, and tender baby spinach, these scrambled eggs are as visually stunning as they are delicious. Perfectly seasoned and gently cooked to fluffy perfection, this quick and easy recipe takes just 15 minutes from prep to plate, making it ideal for busy mornings or a relaxing weekend brunch. Optional shredded cheddar cheese adds a touch of indulgence, while the natural flavors of fresh vegetables make this dish a wholesome crowd-pleaser. Serve these eggs alongside crusty bread or avocado slices for a complete, satisfying meal. Whether you're feeding your family or hosting guests, these Confetti Scrambled Eggs are sure to impress!
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Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 0.25 cup (diced) red bell pepper
- 0.25 cup (diced) green bell pepper
- 0.25 cup (diced) yellow bell pepper
- 0.25 cup (diced) red onion
- 0.5 cup (chopped) baby spinach
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup (optional) shredded cheddar cheese
Directions
Step 1
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, and black pepper. Whisk until well combined and slightly frothy.
Step 2
Heat a non-stick skillet over medium heat and add the butter. Swirl the butter around the pan until fully melted and it begins to sizzle slightly.
Step 3
Add the diced red bell pepper, green bell pepper, yellow bell pepper, and red onion to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4
Stir in the chopped baby spinach and cook for an additional 30 seconds, just until it wilts slightly.
Step 5
Reduce the heat to medium-low. Pour the whisked eggs into the skillet. Allow them to cook undisturbed for about 10-15 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
Step 6
Continue stirring and folding the eggs every few seconds to create soft, creamy curds. Cook until the eggs are set but still slightly glossy, about 2-3 minutes.
Step 7
If desired, sprinkle the shredded cheddar cheese over the eggs during the last 30 seconds of cooking, allowing it to melt slightly.
Step 8
Remove the skillet from the heat and give the eggs one final stir. Serve immediately on warm plates, garnished with additional cheese or fresh herbs if desired.
Nutrition Facts
| Serving size | (430.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 566.0 |
| Total Fat 40.5g | 0% |
| Saturated Fat 19.1g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 809.8mg | 0% |
| Sodium 1156.6mg | 0% |
| Total Carbohydrate 14.3g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 6.1g | |
| Protein 35.1g | 0% |
| Vitamin D 179.3IU | 0% |
| Calcium 387.6mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 596.6mg | 0% |
Source of Calories