Vegetable and Cheese Egg Scramble with Whole Wheat Toast
Fluffy scrambled eggs with sautéed vegetables, cheddar cheese, and whole wheat toast with butter
Vegetable and Cheese Egg Scramble with Whole Wheat Toast is a american breakfast recipe ready in about 22 minutes. Each serving has approximately 492 kcal, 36g protein, 47g carbs, 16g fat. It fits a high-protein and vegetarian diet.
Dice the bell pepper and onion into small pieces
Heat olive oil in a large non-stick skillet over medium heat
Sauté the diced onion and bell pepper for 3-4 minutes until softened
Add the spinach and cook for 1-2 minutes until wilted
In a bowl, whisk together the 4 eggs with salt and black pepper
Pour the beaten eggs into the skillet with the vegetables
Scramble gently, pushing eggs from edges to center, for 3-4 minutes until cooked through
Sprinkle cheddar cheese over the eggs in the last minute of cooking and stir to combine
Toast the whole wheat bread slices and spread with butter
Serve the scrambled eggs alongside the buttered toast