VEGGIE EGG SCRAMBLE

Sauté diced onion, add sliced vegetables, then scramble eggs for a fast, protein-packed breakfast bowl.

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Prep time

8 min | Cooking: 6 min | Servings: 2

Rating: ★ ★ ★ ★ ☆ 4.6/5

Blades

• Use the slicing blade to thinly slice bell pepper and spinach for quick wilting.

• Use the dicing blade for onion so it cooks fast and blends evenly into the scramble.

Ingredients

• Eggs – 4 large

• Bell pepper – 1 medium, thinly sliced

• Onion – ½ medium, diced

• Fresh spinach – 1 packed cup, sliced

• Olive oil – 1 tablespoon

• Salt – ¼ teaspoon

• Black pepper – ¼ teaspoon

Instructions

1. Heat olive oil in a skillet over medium heat.

2. Add diced onion and cook for 1 minute.

3. Add sliced bell pepper and cook 2–3 minutes.

4. Add sliced spinach and stir until wilted.

5. Push vegetables aside and add beaten eggs.

6. Scramble until set, then mix together and serve warm.

For extra bite!

• Sprinkle paprika, chili flakes, or mixed herbs

• Serve over toast or wrap in a warm tortilla

• Add crumbled feta or shredded cheddar

Nutrition

Calories per serving
360 kcal
Protein
26g,

Carbohydrates
22g,
Fat
20g

Storage & reheating

Best eaten within 2 days. Reheat gently to avoid overcooking eggs.

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