- breakfast
- eggs
- high-protein
- low-carb
- vegetarian
Veggie-Packed Scrambled Eggs
Fluffy scrambled eggs folded with spinach, peppers and cherry tomatoes — a five-minute breakfast that counts as two servings of vegetables.
1 serving Prep 3 min Cook 5 min 3 min + 5 min Easy
Ingredients
- 3 large eggs
- 1 tbsp extra-virgin olive oil or butter
- 1/4 red bell pepper, finely diced
- 1 small handful baby spinach (about 30 g)
- 5 cherry tomatoes, halved
- 1 tbsp water
- 1/8 tsp sea salt
- Pinch of black pepper
- 1 tbsp fresh chives or parsley, chopped
Instructions
- Whisk the eggs with the water, salt, and pepper in a bowl until just combined — the water makes them fluffier.
- Heat the olive oil in a non-stick skillet over medium heat. Add the bell pepper and cook for 2 minutes until it begins to soften.
- Add the tomatoes and spinach, and cook for 1 minute, until the spinach wilts.
- Pour in the eggs and let them set for about 20 seconds before stirring gently with a spatula.
- Fold the eggs until they are just set but still soft and glossy — about 1–2 minutes. Remove from the heat while they still look slightly underdone; they finish cooking in the pan.
- Scatter over the chives and serve immediately.
Notes
- Keep the heat medium-low and be patient — slow, gentle folding is what makes scrambled eggs creamy instead of rubbery.
- Swap in whatever vegetables you have: mushrooms, zucchini, or leftover roasted vegetables all work.
- To double the recipe, use a larger pan and cook in two batches rather than crowding the pan.
