Scrambled eggs with veggies

Author: WildAJA

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Enjoy your flavorful and nutritious scrambled eggs with avocado, lettuce, or your favorite breakfast accompaniment.
This versatile recipe allows you to customize the vegetables and seasonings to your taste, making it an excellent option for a quick and wholesome breakfast or brunch.

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Ingredients:

Number of portions: 2
4
large eggs
1 Tablespoon(s)
olive oil
1/2
onion, chopped
1
bell pepper, diced (any color you prefer)
1
small tomato, diced
1 Cup(s)
baby spinach or other leafy greens, chopped
1/2
eggplant, diced
Acc. to taste
salt and pepper
Optional toppings: chopped fresh herbs (such as chives, parsley, or cilantro)

Preparation:

Preparation time: 15-30 min.
  1. In a bowl, crack the eggs and whisk them until well combined. Season with a pinch of salt and pepper.
  2. In a non-stick skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and sauté for 2-3 minutes, until translucent.
  4. Add the diced bell pepper and sauté for another 2-3 minutes, until slightly softened.
  5. Stir in the diced tomato and eggplant and cook for an additional 1-2 minutes, until the tomato begins to release its juices.
  6. Add the chopped spinach or other leafy greens to the skillet. Cook for about 1 minute, until wilted.
  7. Push the sautéed vegetables to the sides of the skillet, creating a space in the center. Pour the whisked eggs into the center of the skillet.
  8. Let the eggs sit for a moment, allowing the edges to start setting. Then, gently scramble the eggs with a spatula, moving them around the skillet and incorporating the vegetables as you go.
  9. Continue to cook and gently scramble the eggs until they are cooked to your desired level of doneness. Be sure not to overcook; slightly soft and creamy eggs are ideal.
  10. Taste and adjust the seasoning with more salt and pepper if needed.
  11. Serve the scrambled eggs with vegetables hot, garnished with chopped fresh herbs if desired.

Author: WildAJA

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