Quick Breakfast Recipe
American · Main course · 10 min total
A speedy and nutritious breakfast featuring scrambled eggs with veggies and a side of toast, perfect for busy mornings.
5
min prep
min prep
5
min cook
min cook
1
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 large eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup diced bell pepper
- 2 tablespoons diced onion
- 1 slice whole wheat bread
- 1 teaspoon olive oil (optional for toast)
Instructions
- In a small bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Melt butter in a non-stick skillet over medium heat. Add bell pepper and onion; sauté for 2 minutes until softened.
- Pour egg mixture into the skillet. Let it set for 30 seconds, then gently stir with a spatula, pushing cooked eggs to the center. Continue until eggs are just set but still moist.
- While eggs cook, toast the bread slice in a toaster or under a broiler. If desired, brush with olive oil.
- Serve scrambled eggs alongside toast.
Tips
- For extra protein, add a handful of spinach or a sprinkle of cheese.
- Substitute any vegetables you have on hand, like mushrooms or tomatoes.
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