Scrambled Eggs with Roasted Vegetables
Scrambled eggs are a classic breakfast dish, but they can be so much more than just a morning meal. By adding roasted vegetables, you can create a hearty and flavorful dish that is perfect for any time of day. This recipe for Scrambled Eggs with Roasted Vegetables is simple to make and packed with flavor. The roasted vegetables add a sweetness and depth of flavor that complements the richness of the eggs. This dish is also a great way to get your daily dose of vegetables, and it's a perfect way to use up any leftover veggies that you have on hand. To make this dish, simply roast your favorite vegetables until they are tender and slightly browned. Then, whisk together some eggs and cook them in a skillet until they are set and cooked through. Add the roasted vegetables to the skillet and cook for 1-2 minutes more, or until heated through. Serve immediately, topped with shredded cheese if desired.
The origins of scrambled eggs with roasted vegetables are lost to the annals of time, but it is likely that this dish has been enjoyed for centuries. Scrambled eggs are a simple and versatile dish that can be made with any number of ingredients, and roasted vegetables are a delicious and nutritious way to add flavor and texture to the dish. This recipe for Scrambled Eggs with Roasted Vegetables was inspired by a dish that I had at a local restaurant. I was so impressed by the combination of flavors and textures that I knew I had to recreate it at home. After a few experiments, I came up with this recipe, which I think is even better than the original. I love this dish because it is so versatile. You can use any type of vegetables that you like, and you can adjust the amount of vegetables to your liking. You can also add other ingredients to the dish, such as cheese, bacon, or salsa. This dish is also a great way to use up any leftover vegetables that you have on hand.
Scrambled Eggs with Roasted Vegetables Scrambled Eggs with Roasted Vegetables Scrambled Eggs with Roasted Vegetables Scrambled Eggs with Roasted Vegetables
Prep time: 15 | Cook time: 20 | Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1/4 cup chopped mushrooms
  • 4 large eggs
  • Salt and pepper to taste
  • Optional: 1/4 cup shredded cheese
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss the broccoli, bell pepper, onion, and mushrooms with the olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
  4. Meanwhile, whisk the eggs in a bowl until well-beaten.
  5. Heat a skillet over medium heat and add the eggs.
  6. Cook, stirring constantly, until the eggs are set and cooked through.
  7. Add the roasted vegetables to the skillet and cook for 1-2 minutes more, or until heated through.
  8. Serve immediately, topped with shredded cheese if desired.
Why It Works
  • Roasting the vegetables brings out their natural sweetness and flavor.
  • The combination of eggs and vegetables creates a hearty and satisfying meal.
  • This dish is a great way to get your daily dose of vegetables.
  • This dish is easy to make and can be customized to your liking.