Healthy Veggie Egg Scramble is an all-in-one skillet dish with tons of vegetables, soft scrambled eggs and cheese and your favorite toppings for serving. It’s great for an easy, lazy dinner or a delicious, hearty breakfast!
I so adore a dinner where I just throw everything into a pan and cook it up.
Sometimes it’s my veggie burger scramble, which is my lazy way of making a veggie burger.
Or this sweet potato, black bean and spinach sauté. Such a great combo.
Or my 15 minute southwest chicken skillet or ground turkey, rice and veggie skillet.
Add everything in, sometimes in layers, season it and serve it up.
Yes please.
And today is one of my wife's long-time stand-by recipes.
This healthy veggie egg scramble is loaded with vegetables, soft scrambled eggs and served with cheese and your favorite toppings for a super easy, healthy, all-in-one meal you can make anytime.
(The veggies are really versatile so it’s a great way to use up whatever is in the veggie bin in your fridge.)
It’s a great meal to make when you’re home alone (or the only adult eating dinner). I call these my single lady meals, regardless of whether you are single or not.
(I actually have a whole round-up of ideas and recipes for meals for one if you want to check it out.)
Plus, there’s something so cozy and comforting about having breakfast foods at dinnertime. It always hits the spot.
Not to mention it’s super affordable!
You can also check out tons of our other favorite breakfast for dinner ideas for more inspiration.
OK, let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make an egg scramble. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Veggies: This is endlessly versatile. I’ve given you a starting point in the recipe below, but you could also use broccoli, spinach, sweet potatoes or any other favorite veggie you have on hand. Just make sure they are cooked and tender when you add the eggs.
- Eggs: I prefer mixing these into the skillet to make a scramble (per the recipe name) but you could also crack one to two eggs into the pan to fry and serve it that way.
- Cheese: Pick your favorite cheese for serving with this egg scramble! I love shredded cheddar or mozzarella, or a blend cheese, or sometimes I’ll use crumbled feta cheese. Goat cheese would be really good, too.
- Toppings: Tomatoes or salsa, avocado or guac, fresh herbs and hot sauce all make delicious topping options here. Optional but they can add some good oomph.
Also, to note, I’ve written the recipe for 1 person, since it’s such a good meal to make when you have a night to yourself.
Of course, you can easily double or quadruple the recipe if you’re serving more people. It’s very adaptable that way.
Or just add an extra egg if you’re feeling hungry.
Also, free to add some protein if you want to bulk up this meal.
Cooked chicken or turkey or leftover pork or steak would all work, or even just some bacon to serve it with. You can also add some sliced or crumbled cooked sausage to the skillet to warm through.
Or keep it vegetarian and toss in some black beans.
Finally, I love leftovers but this is a meal that should be cooked and eaten right away. The leftovers won’t keep well because the eggs will be dry and overcooked when you go to reheat them.
I hope you come to love this veggie egg scramble as much as we do for an easy anytime meal that’s sure to satisfy.
Enjoy!
XO,
Kathryn
Healthy Veggie Egg Scramble
Ingredients
- 1 teaspoon extra virgin olive oil
- ¼ cup chopped onion
- ¼ cup red bell pepper, diced
- ½ cup zucchini, diced
- ¾ cup white button mushrooms, sliced
- 2 large eggs
- Splash of milk (or water)
- Salt and pepper, to taste
- ¼ cup cheese (shredded cheddar or mozzarella, feta or goat)
Optional toppings:
- Diced tomatoes, salsa or pico de gallo
- Sliced avocado or guac
- Fresh herbs (such as cilantro or parsley)
- Hot sauce
Instructions
- Heat oil in a large skillet over medium heat.
- Add the onion, bell pepper, zucchini and mushrooms. Season lightly with salt and pepper. Sauté until tender, about 5-7 minutes.
- Meanwhile, whisk the eggs in a small bowl and add a splash of milk or water.
- Once the veggies are tender, reduce the heat to medium low and add the eggs to the pan. Cook, stirring occasionally, until the eggs are soft set, 3-4 minutes. Season lightly with salt and pepper.
- Serve immediately with cheese and any additional desired toppings. Enjoy!
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