Veggie Zucchini Mushroom Egg Scramble Recipe
A healthy and colorful Veggie-Packed Zucchini and Mushroom Scramble featuring sautéed zucchini, mushrooms, bell peppers, and onions mixed with fluffy eggs. This dish makes a nutritious breakfast or light meal, packed with vegetables and protein for a satisfying start to your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 2 medium zucchinis, chopped
- 1 cup mushrooms, sliced
- 1/2 cup bell pepper, diced
- 1/4 cup onion, chopped
Other Ingredients
- 4 eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat Oil: Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering.
- Sauté Onions and Bell Peppers: Add chopped onions and diced bell peppers to the skillet and sauté them until they become soft and translucent, about 3-4 minutes.
- Cook Zucchini and Mushrooms: Stir in the chopped zucchinis and sliced mushrooms, cooking until they are tender and slightly browned, about 5-6 minutes.
- Beat Eggs: In a separate bowl, beat 4 eggs until well combined.
- Combine Eggs with Veggies: Pour the beaten eggs over the cooked vegetables in the skillet. Stir gently with a spatula to combine and cook until the eggs are fully set and cooked through, about 3-4 minutes.
- Season: Season the scramble with salt and pepper to taste. Give it a final stir and remove from heat.
Notes
- For a dairy-free version, omit cheese or add vegan cheese if desired.
- Add fresh herbs like parsley or chives for extra flavor.
- To increase protein, add a portion of cooked chicken or turkey sausage.
- Serve with whole grain toast for a complete breakfast.
- This scramble reheats well and can be stored in the fridge for up to 2 days.
