Veggie Scrambled Eggs

Happy Wednesday everyone. The two recipes I originally had considering sharing this week (and baked last weekend) both require a second iteration, so instead I am sharing my favorite quick breakfast. On the days I am not racing out the door to the gym (mainly Fridays), I like to treat myself to something different from my usual toast with peanut butter and cinnamon. Scrambled eggs with veggies has become my go-to weekday treat so I thought I’d share this fast and easy recipe with you today.

Veggie Scrambled Eggs {{Baking Bytes}}

Recipe might be a bit of a generous term considering just how easy it is, but it’s a great thing to have in the repertoire. Eggs are great for protein to keep you full longer, and veggies round out the meal nicely. Steak seasoning adds a little extra something without any extra work. My favorite veggies to add are bell peppers and zucchini, but you can absolutely use whatever your favorites are. Just bear in mind that some things will take longer to cook (e.g. potatoes) and others will cook much more quickly (e.g. spinach) and adjust steps 2 and 3 according to your choices. You can also easily add some shredded cheese if that’s your style; I like to add it about one minute before the eggs are done cooking so it stays in slightly larger chunks while still getting melty.

Veggie Scrambled Eggs {{Baking Bytes}}

This super simple recipe doesn’t need much talking up so I’ll end here. Enjoy!

Veggie Scrambled Eggs
Makes 1 serving

Ingredients

olive oil
1/2 cup diced veggies (e.g. zucchini and bell pepper)
1/4 – 1/2 tsp steak seasoning (I use the larger amount, but it may be more than some people want)

2 eggs
3 Tbsp milk (optional)

Directions

  1. Heat a splash of oil in a small frying pan over medium heat until it thins and is easy to swirl in the pan.
  2. Add veggies and steak seasoning (no need to pre-mix) and sauté for 2-3 minutes, stirring often, until veggies are heated through and softened to desired texture.
  3. Meanwhile, beat eggs and milk in a small bowl until combined.
  4. Add eggs to frying pan and use a spatula to gently stir them until cooked through.
  5. Serve immediately, solo or with a side of toast and coffee.
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3 responses

  1. Pingback: Sunrise Sweet Potato | Baking Bytes

  2. Pingback: Raspberry Cream Cheese Stuffed French Toast | Baking Bytes

  3. Pingback: Perfect Dinner Rolls | Baking Bytes

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