American · easy
Loaded Veggie Scrambled Eggs
Fluffy scrambled eggs loaded with bell pepper, spinach, mushrooms, and cheddar. This is a breakfast-for-dinner recipe that feels substantial because of the vegetable volume. Twenty minutes, one pan, no fuss. Adults get a complete protein-and-vegetable dinner. Kids get eggs with cheese.
- 17 min
- Total
- 4
- Serves
- $4.00
- Est. cost
- 280
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Vegetarian
- Meatless
Parent noteServe spinach on the side for young kids if needed; it's mild when wilted and often accepted. The cheese melted on top closes the deal for most kids. Contains eggs and dairy.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Eggs8 large
- Butter2 tbsp
- Red Bell Pepper, diced1 medium
- Mushrooms, sliced1 cup
- Baby Spinach2 cups
- Shredded Cheddar Cheese3/4 cup
- Milk (splash)3 tbsp
- Salt and Black Pepper1 to taste
Method
- 01
Beat eggs with a splash of milk, salt, and pepper in a bowl.
- 02
Heat butter in a large skillet over medium heat. Add bell pepper and mushrooms. Cook 4-5 minutes until softened.
- 03
Add spinach. Stir until wilted, about 1 minute.
- 04
Pour eggs over the vegetables. Cook over medium-low heat, stirring gently with a spatula, folding from the edges toward the center. Remove from heat when eggs are almost set but still look slightly wet.
- 05
Scatter cheddar over the top. Cover for 1 minute to melt.
- 06
Serve immediately with toast.
- 280
- Calories
- 20g
- Protein
- 6g
- Carbs
- 19g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
