Ingredients
- 1 tablespoon unsalted butter
- ½ cup diced red bell pepper
- ½ cup diced zucchini
- ¼ cup diced onion
- 4 large eggs
- 2 tablespoons whole milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup shredded cheddar cheese
Instructions
- In a nonstick skillet over medium heat, melt butter. Add bell pepper, zucchini, and onion and cook for about 4 to 5 minutes, or until veggies soften and brown around the edges. Reduce heat to medium-low.
- In a bowl, crack eggs, add milk, and whisk to combine.
- In the same skillet, pour your eggs over the cooked veggies. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains.
- Remove from heat, season with salt and pepper, and top with shredded cheese.
Notes
- Small diced veggies cook faster and incorporate easily into your scrambled eggs. Keep this in mind when dicing up your veggies.
- Use a nonstick pan for delicate dishes like scrambled eggs.
- Feel free to add any fresh veggies you have on hand, like broccoli, cauliflower, baby spinach, mushrooms, and asparagus.
Nutrition Estimate
Serving: 0.5skillet | Calories: 283kcal | Carbohydrates: 7g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 403mg | Sodium: 536mg | Potassium: 363mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 55mg | Calcium: 189mg | Iron: 2mg
