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.
In a large bowl whisk together the eggs, cream, ¼ teaspoon of salt, the chicken bouillon powder and black pepper.
Place a large skillet (preferably non-stick) on medium heat and add the olive oil. Heat up the oil for 1-2 minutes.
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.
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.
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.
1. Other ingredients you could include in your vegetable scrambled eggs are:
2. If you want creamier eggs, take them off the heat when they are still creamy and slightly runny.