Vegetable Egg Scramble

This Vegetable Egg Scramble is a delicious and nutritious breakfast or brunch option that is quick and easy to make. With the earthy flavor of mushrooms, the crunch of celery, and the sweetness of grape tomatoes, this dish is packed with vibrant vegetables and protein-rich eggs. Perfect for those busy mornings when you need something hearty and healthy to start your day.

Preparation, Cook, and Total Times

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2-3 servings

Cuisine This recipe is inspired by classic scrambled eggs but is enhanced with fresh, sautéed vegetables to create a well-balanced meal. The combination of vegetables and eggs is common in many Western and Mediterranean cuisines.

Full List of Ingredients

• 5 eggs
• Salt, to taste
• Black pepper, to taste
• Olive oil, for cooking
• 1 purple onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 50g mushrooms, sliced
• 50g celery, chopped
• 12 grape tomatoes, halved

Step-by-Step Cooking Directions

1. Prepare the Vegetables:

   • Start by finely chopping the purple onion and mincing the garlic. Set them aside.
   • Slice the mushrooms and chop the celery into small pieces. Halve the grape tomatoes and set all the vegetables aside.

2. Cook the Vegetables:

   • In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 2-3 minutes.
   • Add the sliced mushrooms and chopped celery to the skillet. Cook for about 5 minutes, or until the mushrooms are tender and the vegetables are softened. Season with a pinch of salt and black pepper to taste.
   • Add the halved grape tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften. Remove the vegetables from the skillet and set aside.

3. Prepare the Eggs:

   • In a bowl, crack 5 eggs and season with a pinch of salt and black pepper. Whisk until well combined and slightly frothy.

4. Cook the Scrambled Eggs:

   • In the same skillet, add 1 tablespoon of unsalted butter over medium-low heat. Once the butter has melted, pour the beaten eggs into the pan.
   • Allow the eggs to cook for a few seconds without stirring. Then, gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue to cook the eggs, stirring occasionally, until they are softly scrambled, about 4-5 minutes.

5. Combine the Eggs and Vegetables:

   • Once the eggs are cooked to your desired consistency, add the cooked vegetables back into the pan. Gently stir to combine the eggs and vegetables, ensuring everything is well-mixed.

6. Serve:

   • Remove the skillet from the heat and serve the vegetable egg scramble immediately. Garnish with additional salt and pepper to taste if desired.

Nutritional Information (Per Serving)

• Calories: 180 kcal
• Protein: 12 g
• Carbohydrates: 6 g
• Fat: 14 g
• Fiber: 2 g
• Sugars: 4 g
• Sodium: 350 mg
• Cholesterol: 200 mg

The Origins and Popularity of the Recipe Scrambled eggs are a staple in many breakfast cuisines around the world, and adding vegetables is a simple way to enhance the dish with more nutrients and flavor. This vegetable egg scramble is an easy, flexible recipe that you can customize with whatever vegetables are in season or available in your kitchen.

Reasons Why You’ll Love This Recipe

• Quick and Easy: This dish can be made in less than 20 minutes, making it the perfect meal for busy mornings.
• Packed with Nutrients: The combination of eggs, mushrooms, tomatoes, and celery provides protein, fiber, and essential vitamins.
• Customizable: Feel free to add more vegetables or spices to make this dish your own.
• Healthy and Filling: With the goodness of vegetables and eggs, this scramble will keep you full and energized throughout the day.

Health Benefits

• High in Protein: Eggs are an excellent source of high-quality protein, essential for muscle repair and overall health.
• Rich in Fiber: The vegetables, especially the celery and tomatoes, provide fiber, which is important for digestive health.
• Packed with Vitamins: Mushrooms are rich in vitamins like B vitamins and vitamin D, while tomatoes provide a good amount of vitamin C.

Serving Suggestions

• With Toast: Serve this vegetable egg scramble with a slice of whole-grain toast for a complete meal.
• With Avocado: Top your scramble with slices of avocado for added creaminess and healthy fats.
• For a Hearty Meal: Pair this dish with a side of fresh fruit or a light salad for a balanced breakfast or brunch.

Cooking Tips

• Don’t Overcook the Eggs: For the best texture, cook the eggs on low heat and avoid overcooking them. They should be soft and creamy, not dry.
• Add Cheese: If you like cheese, feel free to add a handful of shredded cheese, such as cheddar or mozzarella, to the eggs for extra richness.
• Use Fresh Vegetables: Fresh, in-season vegetables will give the scramble the best flavor and texture.

Variations to Try

• Add Cheese: Add a handful of grated cheese to the eggs while they cook for a cheesy, indulgent scramble.
• Spicy Version: Add some diced jalapeños or chili flakes to the scramble for a spicy kick.
• Add More Veggies: Experiment with other vegetables like spinach, bell peppers, or zucchini to make the scramble even more colorful and nutritious.

Conclusion This Vegetable Egg Scramble is a simple yet delicious meal that’s perfect for breakfast, brunch, or a light dinner. Packed with vegetables and protein, it’s a nutritious and satisfying option that can be customized to suit your taste. Whether you’re in a rush or have more time to spare, this recipe is a great go-to for a hearty and healthy dish.

10 Comprehensive FAQ Section

1. Can I use egg whites instead of whole eggs? Yes, you can use egg whites for a lighter version. You may need to adjust the cooking time as egg whites cook faster than whole eggs.

2. Can I make this ahead of time? Yes, you can make this scramble ahead of time and store it in the refrigerator for up to 2 days. Reheat in the microwave before serving.

3. Can I add meat to this scramble? Yes, you can add cooked bacon, sausage, or ham for extra protein and flavor.

4. Can I use frozen vegetables? Yes, you can use frozen vegetables like spinach or peas, but make sure to thaw and drain them well before adding to the scramble.

5. Can I add cheese to the scramble? Yes, feel free to add cheese like cheddar, mozzarella, or feta to the eggs while they cook for added richness.

6. Can I make this dish spicier? Yes, you can add diced jalapeños, chili flakes, or a dash of hot sauce for a spicy version of this scramble.

7. Can I use a different type of onion? Yes, you can use any type of onion, such as yellow or white onion, if purple onion is not available.

8. Can I make this dish vegan? Yes, you can replace the eggs with a vegan egg substitute and use plant-based butter and oil for a vegan version of this scramble.

9. Can I serve this with a side of toast? Yes, this scramble pairs wonderfully with a slice of toast or a breakfast wrap.

10. How can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop.