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Veggie Egg Scramble + Oats

Vegetarian
High Protein
Veggie Egg Scramble + Oats
Meal Slot:
Breakfast
Prep Time:
10
minutes
Cook Time:
5
minutes
Calories:
460
Kcal
Protein:
22
g
Carbs:
48
g
Fat:
22
g
Cuisine:
American
Allergens:
Eggs, Dairy, Gluten
Serves:
2
Description

Fluffy eggs folded with bell pepper, spinach, and onion, served alongside cinnamon oats with almond milk and banana for a balanced, diner‑style plate.

Ingredients
  • Large eggs 4
  • Rolled oats 1 cup (dry)
  • Whole milk 1 cup
  • Banana 1 small, sliced
  • Olive oil 2 tsp
  • Baby spinach 2 cups
  • Bell pepper 1 cup, diced
  • Kosher salt and black pepper to taste
Directions
  1. Bring milk to a simmer in a small pot. Stir in oats; cook 3–5 minutes, stirring, until creamy.
  2. Heat olive oil in a nonstick skillet over medium.
  3. Sauté diced bell pepper 1–2 minutes until just tender.
  4. Crack in the eggs; scramble gently 2–3 minutes until just set.
  5. Fold in spinach to wilt, 30–60 seconds. Season with salt and pepper.
  6. Divide oats between two bowls; top with sliced banana. Serve alongside the veggie egg scramble.

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