Start your weekend off right with a delightful and nutritious breakfast that will leave you craving more! Our Cheesy Vegetable Scramble is not just a meal; it's a celebration of fresh flavors and vibrant colors that can be whipped up in just 15 minutes. Packed with protein-rich eggs, garden-fresh zucchini, and juicy tomatoes, this scrumptious dish is perfect for those lazy Saturday mornings when you want something quick yet satisfying. Ready to impress your taste buds and fuel your day? Let’s dive into this simple recipe that promises to make breakfast your favorite meal of the day!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Breakfast
Serves: 2 servings
Ingredients
- 4 eggs
- 1/2 cup diced zucchini
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare all ingredients by washing and dicing the zucchini and tomatoes into small, uniform pieces. Set aside.
- Crack the eggs into a medium mixing bowl and whisk thoroughly until the yolks and whites are completely combined and slightly frothy.
- Season the whisked eggs with salt and pepper, stirring to distribute the seasonings evenly.
- Heat a non-stick skillet over medium heat and add a drizzle of olive oil, ensuring the bottom of the pan is lightly coated.
- Add the diced zucchini to the skillet and sauté for 2-3 minutes until they begin to soften and become slightly translucent.
- Pour the whisked eggs into the skillet with the zucchini, using a spatula to gently stir and scramble the eggs.
- When the eggs are partially set but still slightly wet, add the diced tomatoes and continue to gently fold the mixture.
- Sprinkle the shredded cheddar cheese over the eggs and vegetables, allowing it to melt into the scramble.
- Remove the skillet from heat when the eggs are fully cooked but still soft and the cheese is melted.
- Transfer the cheesy vegetable scramble to serving plates and garnish with additional cracked black pepper if desired.
Tips
- Prep Ahead: To save time in the morning, chop your zucchini and tomatoes the night before and store them in the fridge. This way, you can quickly toss everything together when you're ready to cook.
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Bell peppers, spinach, or even mushrooms can add unique flavors and nutrients to your scramble.
- Perfectly Whisked Eggs: Make sure to whisk the eggs until they are frothy. This incorporates air into the mixture, resulting in a fluffier scramble.
- Don’t Overcook: Keep an eye on the eggs while they’re cooking. Remove them from the heat when they are still slightly soft; they will continue to cook from residual heat.
- Add Extra Flavor: For a little kick, consider adding a pinch of red pepper flakes or a splash of hot sauce to the eggs before cooking. Fresh herbs like chives or parsley also make a great garnish.
- Serving Suggestions: Serve the scramble with whole-grain toast or avocado slices for a complete breakfast that’s both hearty and healthy.
Nutrition Facts
Calories: 247kcal
Carbohydrates: 6g
Protein: 15g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 385mg
