Vegetable Scramble

Start your day with a burst of color and flavor with this hearty Vegetable Scramble! Packed with vibrant red and green bell peppers, tender zucchini, fresh cherry tomatoes, and nutrient-rich baby spinach, this protein-packed breakfast is not only satisfying but also brimming with wholesome goodness. Lightly seasoned with salt and pepper and topped with tangy crumbled feta cheese and fresh parsley, this quick and easy recipe comes together in just 20 minutes, making it perfect for busy mornings or a healthy brunch idea. Whether enjoyed on its own or paired with a slice of crusty toast, this low-carb, veggie-loaded egg scramble is a delicious way to fuel your day while sneaking in extra vegetables.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 0.5 red bell pepper
• 0.5 green bell pepper
• 0.5 small zucchini
• 0.5 medium onion
• 10 cherry tomatoes
• 1 cup baby spinach
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Crack the eggs into a bowl and beat them gently with a fork or whisk until the yolks and whites are combined.

Step 2

Dice the red and green bell peppers, zucchini, and onion into small, even pieces.

Step 3

Halve the cherry tomatoes and set aside.

Step 4

Heat the olive oil in a large non-stick skillet over medium heat.

Step 5

Add the diced onion to the skillet and sauté for 2 minutes or until it becomes translucent.

Step 6

Add the bell peppers and zucchini to the skillet and continue to sauté for another 3 minutes, until they begin to soften.

Step 7

Stir in the cherry tomatoes and baby spinach, cooking for 1-2 minutes until the spinach wilts.

Step 8

Reduce the heat to low and pour the beaten eggs over the vegetable mixture. Allow the eggs to sit for about 10 seconds before gently stirring with a spatula.

Step 9

Season the scramble with the salt and black pepper and continue to cook, stirring occasionally, until the eggs are set to your liking.

Step 10

Remove the skillet from the heat and sprinkle the scramble with crumbled feta cheese.

Step 11

Garnish with chopped parsley before serving.

Step 12

Serve the vegetable scramble immediately, either on its own or with a side of toast.

Nutrition Facts

Serving size	(2134.7g)

Amount per serving	% Daily Value*
Calories	1202.0

Total Fat 77.7g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 844mg	0%
Sodium 2854.4mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 23.4g	0%
Total Sugars 48.9g
Protein 57.5g	0%

Vitamin D 160IU	0%
Calcium 933.0mg	0%
Iron 12.4mg	0%
Potassium 4463.9mg	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: 55.4%

Protein: 18.2%

Carbs: 26.4%