Veggie and Herb Scrambled Eggs
Soft scrambled eggs studded with sautéed zucchini, bell peppers, and fresh herbs, a light but satisfying start.
12minutes
2servings
220calories
14gprotein
$1.40per serving
Ingredients (serves 2)
- 4 eggs
- 1/2 bell pepper
- 1/2 zucchini
- 1 tablespoon butter
- 1 teaspoon fresh parsley
- 1/4 teaspoon dried thyme
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Dice bell pepper and zucchini into small pieces.
- 2
Heat butter in a skillet over medium heat. Add diced vegetables and cook until softened, about 4 minutes.
- 3
Whisk eggs with salt, pepper, parsley, and thyme.
- 4
Pour eggs over vegetables and let sit for 15 seconds.
- 5
Gently push eggs from the edges to the center, stirring slowly, until soft and creamy, about 2 minutes.
- 6
Serve immediately onto warm plates.
