Breakfast

Scrambled Egg and Veggie Bowl

Name: Scrambled Egg and Veggie Bowl
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: American
Ingredients: 2 eggs; 1/4 cup bell peppers, diced; 1/4 cup spinach, chopped; 1/4 cup onion, diced; Salt and pepper to taste; 1 tablespoon olive oil

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This Scrambled Egg and Veggie Bowl is a quick, healthy meal you can make any time of day. It offers bright bell peppers, tender spinach, and soft scrambled eggs tossed with a touch of olive oil. The dish smells warm and savory, with a slight sweetness from the onions and a fresh, leafy note from the spinach. It’s simple, colorful, and satisfying — perfect for a busy morning or a light dinner. If you enjoy light bowls and fresh flavors, you might also like the Shrimp and Veggie Spring Rolls recipe.

Recipe Information

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 1
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~300 kcal
Protein: ~13 g
Carbohydrates: ~6 g
Fat: ~24 g
Fiber: ~1 g
Sugar: ~3 g
Sodium: ~350 mg

Why Make This Scrambled Egg and Veggie Bowl

This bowl cooks in minutes and gives you protein, healthy fat, and vegetables in one dish. It’s bright in color, soft in texture, and lightly seasoned so the natural flavors shine. You taste sweet onions, crisp bell pepper notes, and creamy eggs. It fits busy mornings, quick lunches, or a simple dinner. The recipe is budget-friendly and easy to change with whatever vegetables you have on hand.

How to Make Scrambled Egg and Veggie Bowl

Make it in a single skillet. Sauté the onions and peppers until soft and slightly sweet. Add spinach until it wilts and turns bright green. Whisk the eggs and pour them into the pan, then gently fold until they set but remain tender. Finish with salt and pepper and serve warm in a bowl.

Ingredients:

2 eggs
1/4 cup bell peppers, diced
1/4 cup spinach, chopped
1/4 cup onion, diced
Salt and pepper to taste
1 tablespoon olive oil

Directions:

Step 1: Preparation

Heat a small skillet over medium heat. Dice the bell peppers and onion, and chop the spinach. Crack the eggs into a bowl nearby so everything is ready to go.

Step 2: Mixing

In a small bowl, whisk the 2 eggs with a pinch of salt and a little black pepper until the yolks and whites are fully blended and slightly frothy.

Step 3: Cooking

Add 1 tablespoon olive oil to the warm skillet. Add the diced onion and bell peppers and sauté for 3–4 minutes until softened and slightly translucent. Stir in the chopped spinach and cook 30–60 seconds until wilted. Pour the whisked eggs over the vegetables. Let the eggs set for a few seconds, then gently scramble with a spatula, folding rather than stirring quickly, until the eggs reach your preferred doneness (about 1–2 minutes).

Step 4: Finishing

Turn off the heat and taste; add more salt or pepper if needed. Slide the scrambled eggs and veggies into a bowl. Serve immediately while warm.

How to Serve Scrambled Egg and Veggie Bowl

Serve plain for a low-carb meal or over a bed of warm rice, quinoa, or toast for extra bulk. Top with sliced avocado, a spoonful of salsa, chopped herbs (like chives or parsley), or a sprinkle of grated cheese. For a breakfast plate, add roasted potatoes or a side of fresh fruit. The bowl works well for brunch gatherings or a fast solo meal.

How to Store Scrambled Egg and Veggie Bowl

Refrigerate: Place cooled leftovers in an airtight container and refrigerate up to 3 days.
Reheat: Gently reheat in a skillet over low heat or warm in the microwave in 20–30 second bursts, stirring between each, until just warm. Add a splash of water to restore moisture if needed.
Freezing: Not recommended; eggs get rubbery and watery after freezing and reheating.

Expert Tips for Perfect Scrambled Egg and Veggie Bowl

Use medium-low heat for tender, creamy eggs. High heat makes them dry and rubbery.
Whisk eggs well to incorporate air; this makes them fluffier.
Cook vegetables first so they release moisture and become sweeter. Drain excess liquid if the pan gets too wet.
Add a small knob of butter or a splash of milk or cream to eggs for extra richness.
Season at the end to control saltiness, especially if you add cheese.

Delicious Variations

Mediterranean: Add diced tomato, chopped olives, feta, and a pinch of oregano.
Mexican: Stir in a spoon of salsa, top with avocado, cilantro, and a squeeze of lime.
Cheesy: Mix in shredded cheddar or goat cheese at the end for creamy pockets of cheese.
Veg-forward: Swap bell peppers for mushrooms and zucchini, or add kale instead of spinach.
Protein swap: Replace eggs with firm tofu crumbles for a vegan option; season with turmeric for color and a pinch of kala namak (black salt) for an eggy flavor.

Frequently Asked Questions

Q: Can I make this recipe for meal prep?
A: Yes. Store in the fridge for up to 3 days in an airtight container. Reheat gently to avoid overcooking. For best texture, keep any creamy toppings or avocado separate until serving.

Q: Can I use egg whites only?
A: Yes. Egg whites will work but the dish will be lower in fat and a bit drier. Add a splash of milk or a small pat of butter to keep them soft.

Q: How do I avoid watery eggs from the vegetables?
A: Cook the onions and peppers until most moisture evaporates before adding spinach. If the pan looks wet, cook a bit longer or drain excess liquid off the vegetables before adding eggs.

Q: Is there a good vegan substitute for the eggs?
A: Use crumbled firm tofu seasoned with turmeric, nutritional yeast, and a pinch of black salt for an egg-like flavor and color. Sauté with the same veggies.

Q: Can I add cheese, and when should I add it?
A: Yes — add grated cheese in the last 30 seconds of cooking so it melts evenly into the eggs without making them greasy.

Q: How much salt should I add?
A: Start with a small pinch (about 1/8 teaspoon), then taste and adjust. You can always add more, but you can’t remove it once added.

Conclusion

This Scrambled Egg and Veggie Bowl is fast, bright, and comforting — a go-to when you want a simple meal that still feels special. It cooks in about 12 minutes, offers good protein and healthy fats, and adapts to whatever you have in the fridge. For another take on fresh, hand-held veggies and protein, see this helpful guide on the Growing Nutrition’s scrambled egg bowl guide. Enjoy cooking, and don’t be afraid to make the bowl your own!