High-Protein Veggie Scrambled Eggs for Longevity
Quick and nutritious scrambled eggs loaded with colorful vegetables. Ready in 10 minutes with 26g of protein per serving. Perfect for healthy breakfasts that support muscle health and longevity.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Scrambled, Skillet
- Cuisine: American
- Diet: Gluten-Free, High-Protein, Low-Calorie, Vegetarian
Ingredients
- 4 large eggs, lightly beaten
- ¼ cup fat-free milk
- ½ cup chopped green pepper
- ¼ cup sliced green onions
- ¼ teaspoon salt
- â…› teaspoon pepper
- 1 small tomato, chopped and seeded
Instructions
- In a small bowl, whisk together the lightly beaten eggs and fat-free milk until well combined and slightly frothy.
- Add chopped green pepper, sliced green onions, salt, and pepper to the egg mixture. Stir gently to distribute vegetables evenly.
- Heat a lightly greased non-stick skillet over medium heat for about 1 minute.
- Pour the egg and vegetable mixture into the skillet. Let sit undisturbed for 15-20 seconds.
- Using a spatula, gently push eggs from edges toward center. Cook and stir gently for 2-3 minutes until nearly set.
- Add chopped tomato. Cook and stir for 30-60 seconds until eggs are completely set. Remove from heat and serve warm.
Notes
- Don’t overcook – remove while still slightly glossy
- Use non-stick pan to minimize added fats
- Chop vegetables uniformly for even cooking
- Store leftovers refrigerated up to 3 days
- Reheat gently to prevent rubbery texture