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Recipe from Simpler Savory

The recipe

Diabetic Friendly Veggie Scramble

Prep
10 min
Cook
10 min
Total
20 min
Servings
2 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 2 servings.

calories
230

2× the original author values. Recipe yield: 2 servings.

calories
460

3× the original author values. Recipe yield: 2 servings.

calories
690
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 large eggs — or 2 eggs + 4 egg whites
  • 1 tablespoon milk or water — optional, for softer curds
  • 1 teaspoon olive oil — or avocado oil
  • 1 small bell pepper — diced (about 3/4 cup)
  • 1 cup zucchini — diced
  • 1 cup mushrooms — sliced
  • 2 cups baby spinach — roughly chopped
  • 2 green onions — sliced
  • 1 clove garlic — minced (or 1 tablespoon minced shallot)
  • 1 teaspoon unsalted butter — to finish
  • 1/4 teaspoon kosher salt — divided, to taste
  • 1/8 teaspoon black pepper — freshly ground, to taste
  • 1/4 teaspoon smoked paprika or red pepper flakes — optional
  • 1/8 teaspoon ground turmeric — optional, for color
  • 1 tablespoon feta or goat cheese — optional, crumbled
  • 1 teaspoon lemon juice — or a splash of apple cider vinegar
  • 1 tablespoon fresh herbs — chives, parsley, or dill, chopped

Instructions

  1. In a bowl, whisk the eggs with the milk or water (if using) and a small pinch of salt and pepper until lightly foamy; set aside.
  2. Heat a wide nonstick skillet over medium heat until warm, not smoking.
  3. Add olive oil, then the mushrooms, bell pepper, and zucchini. Cook, stirring occasionally, until mushrooms release moisture and peppers turn glossy, 3 to 4 minutes.
  4. Stir in garlic and green onions (or shallot) until fragrant, about 30 seconds; lower heat if browning.
  5. Add spinach and cook just until wilted. Season vegetables with a small pinch of salt and pepper.
  6. Pour in whisked eggs. Let sit a few seconds until edges start to set.
  7. Using a silicone spatula, push and pull the eggs in broad, gentle sweeps to form soft curds, 1 to 2 minutes.
  8. When eggs are still slightly wet, sprinkle cheese over the top so it melts into the folds.
  9. Stir in butter, lemon juice, and herbs. Add smoked paprika and turmeric if using; season to taste with remaining salt and pepper.
  10. Remove from heat when eggs are just set and still a touch glossy; residual heat will finish cooking.
  11. Divide between two plates and enjoy immediately. Pair with avocado, turkey sausage, or fresh berries if desired.

Notes

Best fresh. Cool leftovers, then refrigerate in an airtight container up to 3 days. Reheat gently in a nonstick skillet over low heat with a teaspoon of oil or water, stirring until just hot, or microwave 30–45 seconds in short bursts, stirring between, to avoid rubbery eggs.

Source: https://simplersavory.com/diabetic-friendly-veggie-scramble/