Scrambled Eggs with Vegetables
Creamy scrambled eggs with sautéed vegetables mixed in. Flexible and complete.
Easy · 15 minutes
Ingredients
- 4 eggs
- 2 cups mixed vegetables (spinach, bell pepper, mushrooms, onion)
- 2 tbsp oil or butter
- Salt and pepper
- Cheese (optional)
Steps
- Sauté vegetables in oil over medium-high heat until cooked, 5 minutes.
- Season vegetables. Push to edges of pan.
- Beat eggs and add to center. Cook on low, stirring gently.
- When eggs are just set, mix with vegetables.
- Add cheese if using. Serve immediately.
Why this works
Eggs are the binder that unifies random vegetables into a proper meal. The key is cooking vegetables first so they don't release water into the eggs.