Egg Vegetable Scramble
This vegetable-forward scrambled eggs dish is a protein-packed, nutritious breakfast, lunch or dinner!
Servings: 4
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- ½ cup diced yellow onion
- 1 garlic clove, minced
- ½ cup halved cherry tomatoes
- 6 large eggs, beaten
- 1 teaspoon chopped thyme
- 1 teaspoon chopped parsley
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Add the red bell pepper and green bell pepper, and sauté for 1-2 minutes, just until the vegetables start to soften.
- Add the onions and garlic, and sauté 1 minute.
- Add the tomatoes and sauté all together for 1 minute.
- Gently add the beaten eggs, and stir to cook.
- Add the thyme, parsley, salt, and pepper. Stir to continue cooking until the eggs reach your desired level of doneness.
Notes
Makes approximately 3-4 servings.
Storage: store in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet on the stovetop.
Nutrition
Calories: 152kcal | Carbohydrates: 7g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 390mg | Potassium: 284mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1516IU | Vitamin C: 69mg | Calcium: 53mg | Iron: 2mg