Veggie Scrambled Eggs
Loaded with a rainbow of fresh veggies and lots of fluffy eggs, these veggie scrambled eggs are the ultimate healthy way to start the day!
Servings 4 servings
Calories 215kcal
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 small sweet pepper, cut into 1/4-inch cubes
- 1 cup firmly-packed fresh kale leaves
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 8 large eggs, lightly beaten
- 2 tablespoons sour cream or crème fraiche
- Diced avocado, sliced green onions, and cheese of your choice for topping
Instructions
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat and swirl to coat pan. Add sweet pepper and kale, season with salt and pepper to taste, and sauté 3-5 minutes until crisp-tender. Fold in cherry tomatoes and scrape vegetable mixture into a bowl.
- Melt remaining 1 tablespoon butter in same nonstick skillet over medium heat and swirl to coat pan. Pour eggs into pan and use a flexible spatula to gently fold eggs several times, removing eggs from heat for a moment if they're cooking too fast. Eggs should take about 2-3 minutes to fully cook.
- Once eggs are almost set, fold sour cream or crème fraiche into eggs until melted. Remove eggs from heat and fold in sautéed vegetable mixture. Season eggs with salt and pepper to taste.
- Serve eggs immediately warm with avocado, green onions, and your choice of cheese on top. Enjoy!
Notes
Storing Instructions
Eggs are best if served immediately after cooking.
Nutrition
Serving: 6 oz eggs (calculated without additional toppings) | Calories: 215kcal | Carbohydrates: 3g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 391mg | Sodium: 150mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1947IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 2mg