Spinach Scrambled Egg with Veggies
Scrambled egg with veggies is a nutritious breakfast or brunch dish that is easy to make and packed with protein and nutrients. This dish can be customized with your favorite vegetables, making it a versatile meal. It is a great source of fiber and vitamins, thanks to the vegetables. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg Allergy
Nutrition Facts
Per serving
Energy
109 kcal
Protein
7 g
Carbs
4 g
Fat
7 g
Fiber
2 g
Ingredients
Egg, poultry, whole, raw
2 medium (100g)
Red Onion
0.25 cup, chopped (40g)
Green Bell pepper
0.25 cup, chopped (30g)
Chopped Tomato
0.25 cup (30g)
Spinach
0.25 cup, chopped (30g)
Olive Oil
1 tsp (5g)
Common Salt
0.25 tsp (1.5g)
Black Pepper
0.25 tsp (0.5g)
Instructions
Cooking Steps
Heat the oil in a non-stick pan over medium heat.
Add chopped onion and sauté for 1-2 minutes until they turn translucent.
Add chopped bell pepper, tomato, and spinach. Stir well.
Cook for 2-3 minutes until the vegetables are slightly soft.
In a bowl, whisk the eggs until frothy. Add salt and pepper to taste.
Pour the eggs over the vegetables in the pan. Stir continuously until the eggs are cooked and scrambled.
Serve hot.