Knife cutting open a bell pepper, surrounded by a variety of vegetables on a wood table.

Veggie Egg Scramble

Serves: 3


  • 6 eggs
  • ¼ cup milk
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 Tbs butter or oil
  • 1 cup chopped fresh, frozen, or canned vegetables


  1. In a medium bowl, beat eggs with the milk, salt, and pepper. Mix well.
  2. In a large skillet, sauté the vegetables in the butter or oil. If using butter, melt it in the skillet before adding the vegetables. Cook until the vegetables are tender, stirring often.
  3. Pour egg mixture over the vegetables. Cook, stirring occasionally, until eggs are fully cooked.
  4. Serve warm.


  • You can use more than 1 cup of vegetables.
  • Add salsa for a kick.
  • Top your scramble with cheese or fresh herbs.

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