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Vibrant Vegetable Scrambled Eggs

This colorful scrambled eggs dish features seasonal vegetables like bell peppers, spinach, and cherry tomatoes folded into softly curdled eggs. The process involves gentle stirring over low heat to achieve a creamy texture, resulting in a visually appealing and nutritious breakfast with a tender yet slightly crisp bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Breakfast
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 3 large eggs fresh, room temperature
  • 1 tbsp olive oil or butter for cooking
  • 1/2 red bell pepper diced
  • 1 small clove garlic, minced (optional)
  • 1 handful spinach roughly chopped
  • 6 cherry tomatoes cherry tomatoes halved
  • to taste salt and pepper salt and pepper season at the end
  • 1 tbsp fresh herbs chopped chives or parsley optional, for garnish

Equipment

  • Non-stick skillet
  • Spatula
  • Small bowl
  • Whisk
  • Chopping board
  • Knife

Method
 

  1. Crack the eggs into a small bowl and whisk them until just combined, with a slight froth on top. Set aside.
  2. Heat a non-stick skillet over medium-low heat and add the olive oil or butter. Once melted or shimmering, add the diced bell pepper and minced garlic (if using). Cook, stirring occasionally, until the peppers soften slightly and become fragrant, about 2-3 minutes.
  3. Add the chopped spinach to the skillet. Stir for about 30 seconds until it wilts and brightens in color. If excess water is released, gently drain it away before proceeding.
  4. Pour the beaten eggs evenly over the vegetables. Let them sit undisturbed for a few seconds, then gently stir with a spatula, scraping from the edges inward. Continue stirring slowly and gently to keep the eggs creamy, cooking for about 2-3 minutes until they start to set but are still slightly runny.
  5. Add the halved cherry tomatoes to the eggs and vegetables. Gently fold them in and cook for another minute, until the eggs are softly curdled and the tomatoes have released some of their juices, adding a burst of brightness.
  6. Remove the skillet from heat. Season with salt and pepper to taste, then sprinkle with chopped herbs if desired. Let rest for 30 seconds to allow residual heat to finish setting the eggs.
  7. Serve the vibrant scrambled eggs immediately, garnished with additional herbs if you like. Enjoy the colorful, tender mixture that’s perfect for a quick, nutritious breakfast.