Veggie Scramble

This veggie scramble has all the flavor of an omelette, without all the stress.

Course Breakfast

Cuisine American

Keyword vegetable scramble, vegetarian scramble, veggies scramble

Prep Time 3 minutes

Cook Time 6 minutes

Total Time 9 minutes

Servings 1 serving

Calories 225 kcal

Author Marjorie @APinchOfHealthy

1/2 cup diced vegetables (I am using a combination of white mushrooms bell peppers and onions)
2 eggs
tablespoon splash of milk about 1/2
2 tablespoons shredded Monterey jack cheese
salt and pepper to taste

Dice the veggies.
Spray a nonstick skillet with cooking spray, and preheat over medium heat for about a minute.
Add the veggies to the pan, and listen for the sizzle. Cook for about two minutes, stirring frequently.
Beat the two eggs and the milk in a bowl, and set aside.
Add a little salt and pepper to the veggies, and cook another two minutes, until veggies are tender.
Add the eggs and stir/ scrape the pan with the silicon spoonula until eggs are cooked.
Remove from heat, and stir in the cheese.
Salt and pepper to taste, and serve immediately.

Nutrition information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Veggie Scramble

Amount Per Serving

Calories 225

* Percent Daily Values are based on a 2000 calorie diet.