Struggling to get a healthy and satisfying meal on the table after a long day? Look no further than this Veggie Scramble! This recipe is a dream come true for busy weeknights, offering a complete and delicious meal in just 10 minutes.
Packed with colorful vegetables, protein-rich eggs, and creamy sauce, this scramble is as nutritious as it is flavorful. Plus, it’s incredibly versatile! Feel free to customize the vegetables based on what you have on hand, making it a great way to use up leftover ingredients.
So ditch the takeout menus and embrace the simplicity and goodness of this Veggie Scramble. Your taste buds and your busy schedule will thank you!
Ingredients:
- Fresh Vegetables:
- 400g broccoli florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 200g bell peppers (any color), chopped
- 200g mushrooms, sliced
- Seasoning:
- Salt
- Black pepper
- Oregano
- Eggs:
- 4 eggs
- Creamy Sauce:
- 200ml heavy cream (20% fat)
- Cheese Topping:
- 100g mozzarella cheese, shredded
Instructions:
-
Vegetable Prep Party: Wash and chop all your vegetables: broccoli florets, onion, garlic, carrot, bell peppers, and mushrooms. Having everything prepped beforehand ensures a speedy cooking process.
-
Heat Up the Pan: Heat a large skillet or wok over medium-high heat. Add a drizzle of oil to coat the bottom of the pan.
-
Let’s Get Stir-Frying: Start by adding the chopped onion and carrot to the pan. Cook them for 2-3 minutes, or until softened. Then, add the broccoli florets and bell peppers and cook for another 2-3 minutes. Finally, toss in the sliced mushrooms and cook for an additional minute or two, until they’re softened.
-
Flavor Fiesta: Season the stir-fried vegetables with salt, black pepper, and oregano to taste.
-
Whisk It Up: In a separate bowl, whisk together the eggs with a pinch of salt and pepper. This creates a fluffy and seasoned egg base for your scramble.
-
The Egg Magic Happens: Push the vegetables to one side of the pan, creating an empty space. Pour the whisked eggs into this space. Let the eggs cook for a minute or two, until they start to set on the bottom.
-
Scrambled Perfection: Once the eggs are partially set, use a spatula to gently scramble them together with the vegetables. This ensures even cooking and incorporates the delicious flavors.
-
Creamy Dreaminess: Pour the heavy cream into the pan and stir to combine with the eggs and vegetables. Let the mixture simmer for a minute or two, allowing the cream to thicken slightly and create a creamy sauce.
-
Cheesy Finish: Remove the pan from the heat and sprinkle the shredded mozzarella cheese over the entire mixture. Cover the pan with a lid for a minute or two, or until the cheese is melted and gooey.
-
Serve and Savor: Your veggie scramble is ready! Serve it hot and enjoy a nutritious and satisfying meal in no time.
More Information:
- Don’t have heavy cream? You can substitute milk with a splash of cornstarch mixed in to create a thickening effect.
- Feel free to add other vegetables like peas, zucchini, or spinach to the scramble.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat until warmed through.
Conclusion:
This Veggie Scramble is a perfect example of how quick and easy meals can be incredibly delicious and nutritious. So ditch the complicated recipes and embrace the power of this veggie-packed scramble!