Recipes
July 25, 2018

Recipe: Veggie scramble

by Eggs scrambled with vegetables, folded into a tortilla

This versatile veggie scramble recipe makes a healthy breakfast in a hurry.

 

Breakfast should be about taking in nourishment to power you through your morning. And of course, it better taste good. This recipe is an example of how easy it can be to enjoy a breakfast that’s healthy, fast and delicious.

To save precious time in the morning, do as much of the prep work as possible the night before: washing and chopping vegetables, and mixing the eggs.

You can swap out bell pepper for some other fresh vegetable, such as mushrooms, chopped broccoli, onion or zucchini — or just throw a little of these in with the spinach and pepper called for in the recipe.

To make this veggie scramble recipe portable, scoop the cooked eggs and veggies from the pan into a whole-grain tortilla. Roll up the tortilla to create a burrito (add a dash of hot sauce if you’d like), wrap it in foil and take it with you on the way out the door.

 

Spinach, chopped pepper, grated cheese and two brown eggs, sitting in bowls ready for cooking. Ingredients

Cooking spray
10 spinach leaves, washed
2 tablespoons diced bell pepper
1 large egg
1 egg white
2 tablespoons reduced-fat shredded cheese
Salt and pepper, to taste

 

Instructions

Spray a medium-sized skillet with cooking spray, being sure to coat well. Heat on medium-high.

 

Spinach leaves and chopped peppers in a skillet.

 

Add spinach leaves and bell peppers to heated pan and sauce for 3 minutes. If needed, add 1 tablespoon of water to help cook the spinach. While the vegetables are cooking, combine one egg and one egg white in a small bowl and whisk together.

 

Eggs cooking in skillet with chopped vegetables.

Add the eggs to heated skillet and cook over medium-high heat until the egg starts to set. Add cheese and allow it to melt, about 30 seconds. Season with salt and pepper to taste.

Eggs scrambled with chopped vegetables, in a serving bowl

 

Recipe: Vegetable scramble
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • Cooking spray
  • 10 spinach leaves, washed
  • 2 tablespoons diced bell pepper
  • 1 large egg
  • 1 egg white
  • 2 tablespoons reduced-fat shredded cheese
  • Salt and pepper, to taste
Instructions
  1. Spray a medium-sized skillet with cooking spray, being sure to coat well. Heat on medium-high.
  2. Add spinach leaves and bell peppers to heated pan and sauce for 3 minutes. If needed, add 1 tablespoon of water to help cook the spinach.
  3. While the vegetables are cooking, combine one egg and one egg white in a small bowl and whisk together.
  4. Add the eggs to heated skillet and cook over medium-high heat until the egg starts to set.
  5. Add cheese and allow it to melt, about 30 seconds.
  6. Season with salt and pepper to taste.
Nutrition Information
Serving size: 1 recipe Calories: 159 Fat: 8 grams Saturated fat: 3.6 grams Carbohydrates: 6 grams Sodium: 285 milligrams Fiber: 2.6 grams Protein: 16 grams

 

Recipe from Health Plus, the wellness program supporting Vanderbilt University Medical Center employees. 

 

Eggs scrambled with vegetables, folded into a tortilla

Breakfast

Leave a Reply