Veggie & Cheddar Scrambled Egg Skillet

Name: Veggie & Cheddar Scrambled Egg Skillet
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 large eggs; 2 tablespoons whole milk; Salt and black pepper, to taste; 1 tablespoon butter; 1/2 red bell pepper, diced; 1/2 small onion, diced; 2 cups fresh baby spinach; 3/4 cup shredded sharp cheddar; Toast or English muffins, for serving

A one-pan scramble loaded with bell peppers, spinach, and sharp cheddar - a protein-packed start that comes together in under 15 minutes.

Vegetarian High-Protein Quick

★★★★½ 4.6 out of 5

8 minPrep

10 minCook

2Servings

290Calories

Instructions

Whisk the eggs with the milk, a pinch of salt, and pepper until frothy; set aside.
Melt the butter in a nonstick skillet over medium heat. Add the bell pepper and onion and cook until softened, about 4 minutes.
Add the spinach and cook just until wilted, about 1 minute.
Pour in the eggs and reduce heat to low. Let sit for 20 seconds, then gently push the eggs across the pan with a spatula, folding as they set.
When the eggs are just barely set but still glossy, sprinkle the cheddar over the top and fold through.
Remove from heat immediately - the eggs will keep cooking from residual heat. Serve hot with toast.

Kitchen tip

Pull the pan off the heat while the eggs still look slightly underdone. Carryover heat finishes the job without turning them rubbery.

Other Breakfast recipes

25 min

Easy

Fluffy Buttermilk Pancakes

Tall, tender pancakes with crisp golden edges, the kind of Saturday-morning stack that gets the whole house out of bed.

5 min

Easy

Overnight Peanut Butter Banana Oats

A make-ahead breakfast jar that turns creamy and thick overnight - just grab it from the fridge and go on busy mornings.