High-Protein Egg and Veggie Scramble
High-Protein Egg and Veggie Scramble
Ingredients
- 3 hard-boiled eggs, peeled and roughly chopped
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1/2 red bell pepper, diced
- 1/4 yellow onion, diced
- 2 cups spinach, fresh
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the 6 large eggs, milk, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 2 min
- 2
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced red bell pepper and yellow onion. Sauté for 3-4 minutes, or until softened.
⏱️ 4 min
- 3
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Stir in the halved cherry tomatoes.
⏱️ 2 min
- 4
Pour the whisked egg mixture into the skillet with the vegetables. As the eggs begin to set, gently push them from the edges to the center with a spatula, allowing the uncooked egg to flow underneath.
⏱️ 2 min
- 5
Once the eggs are mostly set but still slightly moist, gently fold in the chopped hard-boiled eggs and shredded cheddar cheese. Continue to cook for another 1-2 minutes, or until the cheese is melted and the eggs are cooked to your desired consistency.
⏱️ 2 min
- 6
Remove the skillet from the heat. Divide the scramble among 4 plates. Garnish with fresh chopped chives before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Egg and Veggie Scramble
Ingredients
- 3 hard-boiled eggs, peeled and roughly chopped
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1/2 red bell pepper, diced
- 1/4 yellow onion, diced
- 2 cups spinach, fresh
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the 6 large eggs, milk, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 2 min - 2
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced red bell pepper and yellow onion. Sauté for 3-4 minutes, or until softened.
⏱️ 4 min - 3
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Stir in the halved cherry tomatoes.
⏱️ 2 min - 4
Pour the whisked egg mixture into the skillet with the vegetables. As the eggs begin to set, gently push them from the edges to the center with a spatula, allowing the uncooked egg to flow underneath.
⏱️ 2 min - 5
Once the eggs are mostly set but still slightly moist, gently fold in the chopped hard-boiled eggs and shredded cheddar cheese. Continue to cook for another 1-2 minutes, or until the cheese is melted and the eggs are cooked to your desired consistency.
⏱️ 2 min - 6
Remove the skillet from the heat. Divide the scramble among 4 plates. Garnish with fresh chopped chives before serving.
⏱️ 3 min