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Vegetable scrambled eggs on a plate
Scrambled Eggs With Vegetables
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

These Scrambled Eggs With Vegetables pack a ton of nutrients and are versatile enough to be eaten for breakfast lunch or dinner. This meal comes together in no time which makes it perfect for weekdays or weeknights.

Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs, Scrambled Eggs With Vegetables, Vegetable Scrambled Eggs
Servings: 4 servings
Calories: 204 kcal
  • 6 large eggs
  • ¼ cup heavy cream (60 ml) substitute with evaporated milk, whole milk or water
  • ½ teaspoon salt, divided
  • ¼ teaspoon chicken bouillon powder
  • teaspoon ground black pepper or white pepper
  • 2 tablespoons olive oil
  • 2 tablespoons chopped onion
  • ½ cup sliced mushrooms
  • ½ cup chopped bell pepper (about half a large bell pepper) I used an orange bell pepper but any color bell pepper would work
  • 2 cups baby spinach, tightly packed
  1. In a large bowl whisk together the eggs, cream, ¼ teaspoon of salt, the chicken bouillon powder and black pepper.

  2. Place a large skillet (preferably non-stick) on medium heat and add the olive oil. Heat up the oil for 1-2 minutes.

  3. Add the onions and sauté until translucent while stirring with a wooden spoon. It takes about 1-2 minutes.

    Add the mushrooms and stir. Let the mushrooms cook for 2 minutes while stirring from time to time.

    Add the bell pepper and stir in. Let it cook for 1 minute.

    Add the spinach and stir in. Let it cook for 1 minute.

  4. Add the beaten eggs into the skillet. Let it set for 1 minute then stir gently using a wooden spoon or heat-resistant spatula. Let it cook slowly while stirring from time to time until all of the egg is set.

  5. Garnish with chopped parsley if desired and serve immediately as is or with your favorite side dish. I love it with honey whole wheat toast.

Recipe Notes

1. Other ingredients you could include in your vegetable scrambled eggs are:

  • Herbs like parsley or chives
  • Crushed pepper flakes for some heat
  • Any vegetables you have on hand. These scrambled eggs are versatile and they are a great way to use up leftover vegetables,

2. If you want creamier eggs, take them off the heat when they are still creamy and slightly runny.