This versatile veggie scramble recipe makes a healthy breakfast in a hurry.
Breakfast should be about taking in nourishment to power you through your morning. And of course, it better taste good. This recipe is an example of how easy it can be to enjoy a breakfast that’s healthy, fast and delicious. And it’s the latest recipe that we’ve taken into the kitchen for our Cooking With Coach series, a partnership between Vanderbilt Health and Vanderbilt University Athletics.
In this new Cooking With Coach video, we catch up with VU Athletic Director Candice Lee as she whips up a veggie scramble and talks about her work and the value she places on her opportunity to help students grow.
When you make this recipe at home, to save precious time in the morning, do as much of the prep work as possible the night before: washing and chopping vegetables, and mixing the eggs.
You can swap out bell pepper for some other fresh vegetable, such as mushrooms, chopped broccoli, onion or zucchini — or just throw a little of these in with the spinach and pepper called for in the recipe.
To make this veggie scramble recipe portable, scoop the cooked eggs and veggies from the pan into a whole-grain tortilla. Roll up the tortilla to create a burrito (add a dash of hot sauce if you’d like), wrap it in foil and take it with you on the way out the door.
Ingredients
Cooking spray
10 spinach leaves, washed
2 tablespoons diced bell pepper
1 large egg
1 egg white
2 tablespoons reduced-fat shredded cheese
Salt and pepper, to taste
Instructions
Spray a medium-sized skillet with cooking spray, being sure to coat well. Heat on medium-high.
Add spinach leaves and bell peppers to heated pan and sauce for 3 minutes. If needed, add 1 tablespoon of water to help cook the spinach. While the vegetables are cooking, combine one egg and one egg white in a small bowl and whisk together.
Add the eggs to heated skillet and cook over medium-high heat until the egg starts to set. Add cheese and allow it to melt, about 30 seconds. Season with salt and pepper to taste.
- Cooking spray
- 10 spinach leaves, washed
- 2 tablespoons diced bell pepper
- 1 large egg
- 1 egg white
- 2 tablespoons reduced-fat shredded cheese
- Salt and pepper, to taste
- Spray a medium-sized skillet with cooking spray, being sure to coat well. Heat on medium-high.
- Add spinach leaves and bell peppers to heated pan and sauce for 3 minutes. If needed, add 1 tablespoon of water to help cook the spinach.
- While the vegetables are cooking, combine one egg and one egg white in a small bowl and whisk together.
- Add the eggs to heated skillet and cook over medium-high heat until the egg starts to set.
- Add cheese and allow it to melt, about 30 seconds.
- Season with salt and pepper to taste.
Recipe from Health Plus, the wellness program supporting Vanderbilt University Medical Center employees.
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