Eggy Rainbow Scramble Vegetarian

Brighten up your breakfast or brunch with this Eggy Rainbow Scramble Vegetarian, a vibrant and nutritious dish bursting with fresh flavors and colorful veggies. This protein-packed scramble combines fluffy, perfectly cooked eggs with a medley of diced red and yellow bell peppers, tender zucchini, juicy grape tomatoes, and nutrient-rich baby spinach, all sautéed in olive oil to perfection. A touch of red onion adds a slight sweetness, while optional shredded cheddar cheese lends a creamy, indulgent finish. Ready in just 20 minutes, this quick and easy vegetarian recipe is perfect for two, making it ideal for a wholesome morning meal. Garnished with fresh parsley, it’s as visually appealing as it is delicious. Serve as is for a low-carb option, or pair with whole-grain toast for a hearty twist.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 small (diced) red bell pepper
• 1 small (diced) yellow bell pepper
• 1 small (diced) zucchini
• 0.5 medium (diced) red onion
• 10 pieces (halved) grape tomatoes
• 1 cup (roughly chopped) baby spinach
• 2 tablespoons milk (optional)
• 1 tablespoon olive oil
• 0.25 teaspoon (or to taste) salt
• 0.25 teaspoon (freshly ground, or to taste) black pepper
• 0.25 cup shredded cheddar cheese (optional)
• 1 tablespoon (chopped, for garnish) fresh parsley

Directions

Step 1

Crack the eggs into a medium-sized mixing bowl. Add the milk, if using, along with the salt and black pepper. Whisk everything together until fully combined and slightly frothy.

Step 2

Heat a large non-stick skillet over medium heat. Add the olive oil and let it heat for about 1 minute.

Step 3

Add the diced red onion to the skillet and sauté for 2 minutes until it begins to soften.

Step 4

Add the red bell pepper, yellow bell pepper, and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.

Step 5

Stir in the grape tomatoes and baby spinach. Cook for another 1-2 minutes, just until the spinach starts to wilt.

Step 6

Reduce the heat to medium-low and pour the whisked eggs over the vegetables. Let the eggs sit undisturbed for about 30 seconds until the edges just start to set.

Step 7

Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue cooking and stirring occasionally until the eggs are fully cooked but still soft and creamy.

Step 8

If using cheese, sprinkle the shredded cheddar over the top and let it melt for about 30 seconds before removing the skillet from the heat.

Step 9

Transfer the scramble to plates or bowls. Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	(896.5g)

Amount per serving	% Daily Value*
Calories	717.4

Total Fat 44.1g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 776.5mg	0%
Sodium 2546.9mg	0%
Total Carbohydrate 42.1g	0%
Dietary Fiber 8.0g	0%
Total Sugars 22.5g
Protein 39.5g	0%

Vitamin D 185.6IU	0%
Calcium 447.2mg	0%
Iron 6.6mg	0%
Potassium 1628.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 21.8%

Carbs: 23.3%