Veggie-Loaded Scrambled Eggs with Whole Wheat Toast
Fluffy scrambled eggs with sautéed bell peppers, onions, and tomatoes, served with whole wheat toast and a side of fresh berries
Veggie-Loaded Scrambled Eggs with Whole Wheat Toast is a breakfast recipe ready in about 22 minutes. Each serving has approximately 533 kcal, 40g protein, 54g carbs, 18g fat. It fits a high-protein and vegetarian diet.
Heat olive oil in a non-stick pan over medium heat
Sauté diced bell peppers and onions for 3-4 minutes until softened
Add diced tomatoes and cook for another 2 minutes
In a bowl, whisk together eggs with salt and pepper
Push vegetables to the side of the pan, add butter, and pour in eggs
Scramble eggs gently, combining with vegetables, until cooked through (about 3-4 minutes)
Toast the whole wheat bread until golden brown
Serve scrambled eggs with toast and fresh blueberries on the side