Description
Discover delicious and healthy egg scramble recipes perfect for your weekend brunch. These ideas are quick to make, packed with nutrients, and visually appealing.
Ingredients
Scale
- 2 large eggs
- 1 tablespoon milk (optional)
- Salt and pepper to taste
- 1 teaspoon olive oil or butter
- 1/4 cup chopped vegetables (e.g., spinach, bell peppers, onions, mushrooms)
- 2 tablespoons cooked lean protein (e.g., diced chicken, turkey sausage, black beans)
- Fresh herbs for garnish (e.g., chives, parsley)
Instructions
- Whisk eggs, milk (if using), salt, and pepper in a bowl.
- Heat oil or butter in a non-stick skillet over medium heat.
- Add chopped vegetables and cook until softened, about 3-5 minutes.
- Add cooked lean protein and heat through.
- Pour egg mixture into the skillet.
- Cook, stirring gently, until eggs are set but still moist.
- Serve immediately, garnished with fresh herbs.
Notes
- Customize with your favorite vegetables and proteins.
- For a low-carb option, omit milk and add extra vegetables.
- Prepare ingredients in advance for a quicker assembly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Scrambling
- Cuisine: American
Nutrition
- Serving Size: 1 scramble
- Calories: 200-300 (approximate, depending on ingredients)
- Sugar: 2-5g (approximate)
- Sodium: 200-400mg (approximate)
- Fat: 10-20g (approximate)
- Saturated Fat: 3-6g (approximate)
- Unsaturated Fat: 7-14g (approximate)
- Trans Fat: 0g
- Carbohydrates: 5-10g (approximate)
- Fiber: 2-4g (approximate)
- Protein: 15-25g (approximate)
- Cholesterol: 300-400mg (approximate)
Keywords: healthy egg scramble, weekend brunch, breakfast recipe, easy scramble, vegetable scramble, high protein breakfast, quick breakfast, low carb breakfast, meal prep breakfast, colorful brunch