Best 3 Veggie Egg Scramble Recipes
Indulge in a medley of flavors and textures with this veggie-packed egg scramble, a symphony of culinary delight for breakfast, brunch, or even lunch. This versatile dish caters to various dietary preferences, offering two delectable variations: a classic version bursting with garden-fresh vegetables and a vegan alternative that swaps eggs for tofu, ensuring everyone can savor this nutritious and satisfying meal. Both recipes are brimming with wholesome ingredients, promising a symphony of flavors and a boost of essential nutrients to kick-start your day.
Check out the recipes below so you can choose the best recipe for yourself!
VEGGIE EGG SCRAMBLE
White wine turns this egg dish into a sophisticated brunch specialty. "While staying with friends one weekend, we enjoyed the most wonderful eggs," says Phyllis Behringer of Defiance, Ohio. "I created this version to reduce the calorie and fat content."
Provided by Taste of Home
Time 20m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside. In a large nonstick skillet, saute the green pepper, onion and mushrooms in butter and oil for 3 minutes or until crisp-tender. , Reduce heat to medium. Stir in the egg mixture; cook and stir until eggs are completely set. Sprinkle with cheese and basil. Cover and remove from the heat; let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 201 calories, Fat 10g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 365mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
EGG AND VEGGIE SCRAMBLE
This easy egg and veggie scramble is ultra-versatile as you can use any mashed or puréed veggies your baby loves to eat. Here, we've used a delicious and nutritious combo of puréed peas, carrots and butternut squash.
Provided by Egg Farmers of Canada
Categories Trusted Brands: Recipes and Tips Egg Farmers of Canada
Time 40m
Yield 1
Number Of Ingredients 3
Steps:
- Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
- Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
- Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
- Remove from heat, let cool and chop into tiny pieces your baby can manage.
Nutrition Facts : Calories 139 calories, Carbohydrate 11.8 g, Cholesterol 186.6 mg, Fat 5.7 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 157.2 mg, Sugar 5.2 g
VEGGIE AND EGG UNITE SCRAMBLE
Provided by Food Network
Time 32m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a hot saute pan over medium heat, add the oil, and saute the onion, asparagus and Swiss chard for about 2 minutes, until softened. Saute for an additional 2 minutes, stirring. Mix the curry and tofu with the sauteing veggies. Reduce the heat to low and stir the eggs. Continue to cook and stir only when the eggs are set, about 3 to 4 minutes or until the eggs are cooked to your liking. Serve 4 ounces of the golden eggs with warm tortillas and fresh salsa Rancho Colorado.
- Toast the chiles in a dry saute pan over medium high heat until brown for 1 minute. Remove from the pan and set aside. Add the tomatoes and onion and cook, turning until the tomatoes and onion are well browned and start to fall apart. This will take about 10 minutes. Place the chiles with 1 of the charred tomatoes and a little onion in a blender or food processor and process until blended add the remaining tomato, onion, garlic, oregano, and cilantro and pulse until chunky. Season with the salt.
Tips:
- Use fresh vegetables: Fresh vegetables will give your scramble the best flavor and texture. If you don't have fresh vegetables on hand, you can use frozen vegetables. Just be sure to thaw them before cooking.
- Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook the eggs until they are just set, about 2-3 minutes.
- Season the scramble to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs, such as chives, basil, or thyme.
- Serve the scramble immediately: Veggie egg scramble is best served immediately after cooking. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days. Just be sure to reheat it thoroughly before serving.
Conclusion:
Veggie egg scramble is a delicious and healthy breakfast option that is easy to make. It is a great way to get your daily dose of vegetables and protein. You can customize the scramble to your liking by adding different vegetables, herbs, and seasonings. So next time you're looking for a quick and easy breakfast, give veggie egg scramble a try!
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