Mediterranean Veggie Scrambled Eggs

This veggies scrambled eggs recipe is such a great option when you're looking to make a quick, yet healthy meal at any time of the day especially for breakfast.

It should take just about 20 minutes to prepare and cook, and even quicker if you get the veggies ready in advance.

It consists mostly about scrambled eggs, fresh vegetables and small dashes of milk and olive oil. Also, this protein stacked meal gives you a good dose of vitamins and minerals, depending on the exact veggies that you choose to use.

By the way, you can use whatever vegetables you like. In this recipe we are using mushrooms and spinach, but we've also included several more options below.

Furthermore, this meal is a vegetarian, keto, low-carb option.

Pro Tip
Prep the veggies in advance and you'll have a big chunk of this recipe sorted for the next few days.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Broiling

Cuisine: Mediterranean

Courses: Breakfast

Difficulty: Beginner

Servings: 1

Calories: 424 kcal

Best Season: Suitable throughout the year

Description

If you’re looking for a filling breakfast dish that is quick to make while still being a healthy option that can help you power through a busy morning, you have a great option with this veggie scrambled eggs recipe.

Ingredients

2 tsp extra virgin olive oil
1 cup sliced mushrooms
sea salt to taste
black ground pepper to taste
1 cup chopped spinach
2 eggs
1 tbsp milk (could also be half and half, cream, almond milk, or soy milk)
1/4 tsp garlic powder
1/4 tsp dried dill

Instructions

1
Heat 1 tablespoon of the olive oil in a skillet over medium heat.
2
Add the mushrooms and a dash of salt and pepper.
- Saute for 5 minutes, until the mushrooms are soft.
- Add the spinach and saute for a minute or so, until the spinach is wilted.
- Remove the veggies from the pan.
3
In a bowl, whisk the eggs, half and half, garlic powder, dill, and a dash of salt and pepper until the ingredients are well combined.
4
Heat the remaining tablespoon of olive oil in the skillet over low heat.
- Pour in the egg mixture, scrambling them with a spatula by gently pulling them across the pan to form large, soft curds.
- Once the eggs are thickened, add the cooked vegetables and stir until no visible liquid egg remains.
Add more salt and pepper, if needed.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 424kcal

% Daily Value *
Total Fat 39g60%
Saturated Fat 8g40%
Trans Fat 0.05g
Cholesterol 333mg112%
Sodium 164mg7%
Potassium 631mg19%
Total Carbohydrate 6g2%
Dietary Fiber 2g8%
Sugars 3g
Protein 16g32%

Vitamin A 3356 IU
Vitamin C 11 mg
Calcium 103 mg
Iron 3 mg
Monounsat Fat 24g
Polyunsat Fat 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you want to make a cheesy veggie eggs scramble, add some shredded cheddar cheese or freshly grated parmesan cheese to the scrambled eggs just before serving.
If you’re not a fan of dried dill, you can use the dried herb of your choice, such as Italian seasoning, thyme, rosemary, or oregano.
Alternatively, add a teaspoon of minced fresh herbs to the vegetarian scrambled eggs, like rosemary, basil, parsley, or thyme.
Want to add some meat to your scrambled eggs with veggies? Opt for chorizo, leftover baked ham if making over the holidays, or cooked crispy bacon bits.
For a vegan alternative, add cooked tofu.
If you’d like to add a little heat, add a dash of Tabasco sauce or your favorite hot sauce to the scrambled egg mixture before adding it to the skillet.
If you're curious to know why we use olive oil tap here to know more about it.
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Keywords: veggie scrambled eggs, mediterranean veggie scrambled eggs, veggies, eggs

Read it online: https://blinners.com/recipe/mediterranean-veggie-scrambled-eggs/

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