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Protein-Packed Egg and Veggie Scramble

A nutrient-dense, protein-packed scramble featuring fresh vegetables and creamy feta cheese for a perfect breakfast or light meal.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs
  • 1/2 cup diced bell peppers 75 g
  • 1/2 cup fresh baby spinach 50 g
  • 1/4 cup diced red onion 40 g
  • 1/4 cup crumbled feta cheese 30 g
  • 1 tbsp extra virgin olive oil 15 ml
  • 1/4 tsp sea salt 1 g
  • 1/8 tsp cracked black pepper 0.5 g

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Silicone spatula

Method
 

Preparation
  1. Dice the bell peppers and red onion into uniform, bite-sized pieces.
  2. Whisk eggs in a mixing bowl until yolks and whites are fully combined.
  3. Season the egg mixture with sea salt and black pepper.
  4. Heat olive oil in a non-stick skillet over medium heat.
  5. Sauté bell peppers and onions for 3 to 4 minutes until onions are translucent.
  6. Add spinach and stir for 60 seconds until wilted.
  7. Reduce heat to medium-low and pour in the egg mixture.
  8. Let eggs set for 20 seconds, then gently push toward the center with a spatula to create folds.
  9. Sprinkle with feta cheese and remove from heat once eggs are cooked but still moist.

Notes

Store in an airtight container in the fridge for up to 2 days. Reheat in a microwave at 50% power for 60 seconds.