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Egg and Veggie Scramble
Created by: Howcan Team
Ingredients
- 4 eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup chopped spinach
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a bowl, crack 4 eggs and beat them until well combined.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add 1/4 cup diced bell peppers and 1/4 cup diced onions to the skillet and sauté for 2-3 minutes until they start to soften.
- Add 1/4 cup diced tomatoes and 1/4 cup chopped spinach to the skillet and cook for an additional 2 minutes.
- Pour the beaten eggs into the skillet and let them cook for 1-2 minutes without stirring.
- Using a spatula, gently fold the eggs and veggies together until the eggs are fully cooked and scrambled.
- Sprinkle 1/4 cup shredded cheddar cheese over the top of the eggs and cover the skillet with a lid for 1 minute to melt the cheese.
- Season with salt and pepper to taste and serve hot.
The Egg and Veggie Scramble has a rich history dating back to ancient Rome, where eggs were often mixed with various vegetables. In modern times, this dish has become a staple in breakfast and brunch menus worldwide. Chefs in regions like California and the Mediterranean have put their own spin on the classic scramble, incorporating fresh, local produce and herbs. The key to a perfect Egg and Veggie Scramble lies in the quality of the ingredients, with fresh eggs and a colorful assortment of vegetables being essential. For a unique twist, some chefs add feta cheese or avocado for extra flavor. Today, the best versions of this dish can be found in farm-to-table restaurants that prioritize fresh, seasonal ingredients.
20 min
2
250 calories
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