Veggie Breakfast Bowl Recipe

Whisk eggs and season

Crack the 4 large eggs into a medium bowl. Add 3 tbsp whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk vigorously until fully combined and slightly frothy, about 20–30 seconds. Set aside.

Prepare vegetables

Trim and dice the yellow onion (to yield 1/2 cup), red bell pepper (1/2 cup), and zucchini (1/2 cup). Slice mushrooms to make 1/2 cup. Mince 1 garlic clove and rinse the baby spinach.

Cook vegetables

Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add the onion and bell pepper and sauté 3–4 minutes until softened. Add zucchini and mushrooms and continue to cook 3–4 minutes until vegetables are tender and starting to brown. Add the minced garlic and 1/2 tsp smoked paprika and cook 30–45 seconds until fragrant. Stir in the 1 cup baby spinach and cook just until wilted, about 1 minute. Transfer the cooked vegetables to a bowl and wipe the skillet clean with a paper towel.

Scramble the eggs

Return the skillet to medium-low heat and add a light drizzle of oil or a small knob of butter if needed. Pour in the whisked egg mixture. Let eggs sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue to gently scramble, removing the pan from heat when eggs are still slightly moist — they will continue to cook off the heat — about 2–3 minutes total. Taste and adjust seasoning if needed.

Combine with vegetables

Return the sautéed vegetables to the skillet with the eggs and fold gently until everything is evenly distributed, about 30 seconds. Warm through for another 15–30 seconds, then remove from heat.

Divide the egg-and-vegetable mixture between 2 bowls (servings). Top each bowl with 2 tbsp crumbled feta (total 1/4 cup), half an avocado sliced (use other half if making 1 bowl), and sprinkle with 1 tbsp chopped chives. Add a few drops of hot sauce if desired. Serve immediately.