Description
A delicious and healthy vegetable egg scramble that is easy to make and packed with flavor.
Ingredients
Scale
- 6 large eggs
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- ¾ cup small diced green bell pepper
- ⅓ cup julienned sun-dried tomatoes, chopped
- 1 large garlic clove
- 1 cup loosely packed baby spinach
- ½ cup shredded cheddar cheese
Instructions
- In a medium bowl, crack the eggs and use a large fork to whisk well. Add the salt and whisk to combine.
- In a 10-inch nonstick skillet over medium heat, add the olive oil.
- Add the bell pepper and cook until softened, about 2 to 3 minutes. Add the garlic and sun-dried tomatoes to the skillet and cook until fragrant, another minute or so.
- Add the baby spinach and stir until wilted. Add the eggs to the skillet and stir until partially cooked.
- Add the cheese and stir until the cheese is melted and the eggs are cooked. Transfer the eggs to a plate and serve warm.
Notes
- This dish can be served with toast or on its own for a delicious breakfast.
- Feel free to use other vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 300mg