One-Pan Egg & Veggie Scramble

One-pan scrambles turn a handful of vegetables into a calm, unfussy breakfast with almost no cleanup. Eggs cook with sweet pepper, zucchini, and spinach, finished with a warm hint of cumin for gentle savor.

Serves 3

Estimate for one serving

• 260 cal
• 17g protein
• 11g carbs
• 16g fat
• 3g fiber

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Ingredients

• 6 large eggs
• 1 tbsp olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1/2 medium yellow onion
• 2 garlic cloves
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach

Instructions

1. 1Dice bell pepper, zucchini, and onion into 1/2-inch pieces.
2. 2Mince the garlic cloves.
3. 3Heat olive oil in a large nonstick skillet over medium heat.
4. 4Add onion, bell pepper, and zucchini; cook 4-5 minutes until softened.
5. 5Stir in garlic, cumin, salt, and pepper; cook 30 seconds.
6. 6Add spinach and stir until wilted, about 1 minute.
7. 7Push veggies to one side, crack in the eggs, and scramble gently until just set.
8. 8Fold everything together, divide into 3 bowls, and serve.