Each year I make it a goal to live healthier and part of that is eating more veggies! Veggie Scramble is an amazing way to do that.
Here’s a sneaky way to get some veggies in your breakfast! However, this veggie scramble recipe works great as a lunch or dinner too! Experiment with adding ham, bacon, cheddar cheese, different veggies like mushrooms, zucchini, other squashes, different greens, and different spices!
I even use this recipe to sneak in some extra veggies even when I have kids around, and I haven’t yet had a kid, not like it! As a cautionary note, this recipe makes a fairly large portion, so try it once before you double it!
Veggie Scramble
Below is a printable version of the recipe without all the pictures!
(Recipe makes one serving)
Ingredients:
- 1/2 russet potato, diced
- 1/4 white onion, chopped
- 1/4 green bell pepper, chopped
- 1 cup kale or spinach, chopped (sounds like a lot, I know. But it cooks down.)
- 1/2 medium tomato, diced
- any other veggies you like!
- salt and pepper to taste
- splash of milk or cream
- 1 or 2 eggs
Directions:
- Spray or brush large skillet with olive oil
- Saute peppers and onions in large skillet until onions are translucent
- Add potato, cook until potato is soft, stirring often
- Add all other veggies (leave tomatoes out if you want them uncooked)
- Cover and cook until all veggies are soft and cooked through, stirring often
- Add salt and pepper to taste
- In small bowl beat eggs with milk or cream, pour over veggies
- Cook until egg is no longer runny, stirring often!
- Enjoy!
I hope you try this recipe soon, and I hope you like it! Please let me know in the comments how you altered the recipe to fit your taste buds!
Veggie Scramble
Ingredients
- 1/2 russet potato diced
- 1/4 white onion chopped
- 1/4 green bell pepper chopped
- 1 cup kale or spinach chopped (sounds like a lot, I know. But it cooks down.)
- 1/2 medium tomato diced
- any other veggies you like!
- salt and pepper to taste
- splash of milk or cream
- 1 or 2 eggs
Instructions
- Spray or brush large skillet with olive oil
- Saute peppers and onions in large skillet until onions are translucent
- Add potato, cook until potato is soft, stirring often
- Add all other veggies (leave tomatoes out if you want them uncooked)
- Cover and cook until all veggies are soft and cooked through, stirring often
- Add salt and pepper to taste
- In small bowl beat eggs with milk or cream, pour over veggies
- Cook until egg is no longer runny, stirring often
- Enjoy!
Recipe Notes
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