Scrambled Eggs With Vegetables Recipe

Name: Scrambled Eggs With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs (8 white and four yolks); 1/4 shallots or 1/4 red onion; 1 green onions or 1 scallion; 1 tomatoes; 1/2 medium sweet red pepper (seeded); 1 potato (peeled); 1 carrot (peeled); 1 1/2 tablespoons extra virgin olive oil or 1 1/2 tablespoons vegetable oil; 1/2 tablespoon butter; 1/4 cup milk; 1/4 teaspoon black pepper; salt

Servings: persons

8 large eggs (8 white and four yolks)
1/4 shallots or 1/4 red onion
1 green onions or 1 scallion
1 tomatoes
1/2 medium sweet red pepper (seeded)
1 potato (peeled)
1 carrot (peeled)
1 1/2 tablespoons extra virgin olive oil or 1 1/2 tablespoons vegetable oil
1/2 tablespoon butter
1/4 cup milk
1/4 teaspoon black pepper
salt

1
Rinse and thinly chop all vegetables.
2
Saute the onion, scallion, potatoes, carrots with oil until tender.
3
Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
4
In a bowl beat together the eggs and milk with salt and black pepper.
5
Pour the eggs on the saute vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
6
P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture; sprinkle some parmesan cheese. preheat the oven to 350 degree and bake it for 10-12 minutes.
7
Serve it hot.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 large eggs (8 white and four yolks), 1/4 shallots or 1/4 red onion, 1 green onions or 1 scallion, 1 tomatoes, and more.

Yes, Scrambled Eggs With Vegetables falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scrambled Eggs With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions