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Colorful Vegetable Scramble

This vibrant vegetable scramble transforms humble ingredients like bell peppers, spinach, and zucchini into a fluffy, savory breakfast. Using gentle sautéing and careful egg folding, it results in a tender, colorful mixture with a light, fluffy texture and bright appearance. Perfect for a quick, nourishing start to the day or a light meal anytime.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Breakfast
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs fresh, preferably large
  • 1 cup bell peppers diced into 1cm pieces
  • 1 cup spinach washed and roughly chopped
  • 1/2 cup zucchini thinly sliced and squeezed to remove excess moisture
  • 1 tablespoon olive oil for sautéing
  • to taste salt and pepper for seasoning
  • optional for garnish fresh herbs chopped chives or parsley

Equipment

  • Non-stick skillet
  • Spatula
  • Small bowl
  • Whisk or fork

Method
 

  1. Crack the eggs into a small bowl and whisk thoroughly until the mixture is smooth and slightly frothy, about 20 seconds. Set aside.
  2. Heat a non-stick skillet over medium-low heat and add a tablespoon of olive oil, swirling to coat the bottom. When the oil shimmers and you smell a fragrant aroma, it’s ready.
  3. Add the diced bell peppers to the skillet. Sauté for about 3-4 minutes until they become tender and start to release a sweet aroma, with edges turning slightly golden.
  4. Stir in the sliced zucchini and cook for another 2 minutes, allowing it to soften slightly and mingle with the peppers, filling the air with a fresh, vegetal scent.
  5. Add the chopped spinach and stir gently until it wilts and turns bright green, about 1 minute. The vegetables should be tender but not mushy.
  6. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space, letting them sit undisturbed for about 15 seconds until they start to set around the edges.
  7. Gently stir the eggs with a spatula, folding them over the vegetables. Continue stirring softly, allowing the eggs to cook evenly and form fluffy curds, for about 2-3 minutes. The mixture should be moist, tender, and lightly fluffy.
  8. Season with salt and pepper to taste, mixing well. Remove the skillet from heat once the eggs are just set and still glossy, to prevent drying out.
  9. Transfer the scramble to a plate, sprinkle with freshly chopped herbs if desired, and serve immediately while warm, with vibrant colors and a fluffy texture.

Notes

For added flavor, try topping with a drizzle of hot sauce or a squeeze of lemon. Feel free to swap in other fresh vegetables or herbs based on what you have on hand.