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Breakfast Scramble Bowl Recipe
Ben Carraoli

Breakfast Scramble Bowl Recipe

I made this Breakfast Scramble Bowl on one of those mornings when I wanted something filling but still fresh and nourishing. It felt like the perfect balance of comfort and color in one bowl. I love how everything comes together quickly, yet it looks like a café-style breakfast. For me, this recipe is all about flexibility and using simple ingredients in a smarter way.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • Eggs – 4 large: The base of the scramble giving a soft and creamy texture; fresh eggs cook more evenly and taste richer.
  • Olive oil – 1 tablespoon: Prevents sticking and adds a light clean flavor without making the dish heavy.
  • Bell pepper – 1 medium diced: Adds natural sweetness and crunch; fresh peppers are better than frozen to avoid excess moisture.
  • Zucchini – 1 small chopped: Cooks quickly and blends smoothly with eggs while adding color and moisture.
  • Red onion – ¼ cup finely chopped: Brings mild sharpness and softens faster when finely chopped.
  • Baby spinach – 1 packed cup: Wilts perfectly into the scramble and boosts nutrients; avoid frozen spinach to keep the bowl from turning watery.
  • Cooked potatoes – 1 cup diced: Makes the bowl hearty and satisfying; leftover roasted potatoes add extra flavor.
  • Salt – ½ teaspoon or to taste: Enhances all the ingredients when added gradually during cooking.
  • Black pepper – ¼ teaspoon: Adds gentle warmth and depth; freshly ground pepper works best.
  • Avocado – 1 sliced (for topping): Adds creaminess and healthy fats; use ripe but firm avocado.
  • Fresh herbs – 1–2 tablespoons chopped: Brightens the dish and adds freshness right before serving.

Method
 

  1. Start by washing and chopping all the vegetables. I like having everything ready before turning on the heat because the cooking moves fast. Beat the eggs lightly in a bowl and set them aside.
  2. Heat olive oil in a non-stick skillet over medium heat. Add the onion, bell pepper, and zucchini, and cook until they soften. Stir often so they cook evenly without browning too much.
  3. Add the diced cooked potatoes to the skillet and let them warm through. Toss in the fresh spinach and cook just until it wilts, which only takes a minute.
  4. Lower the heat slightly and pour the beaten eggs over the vegetables. Gently stir with a spatula, letting soft curds form. Season with salt and pepper as the eggs cook.
  5. Once the eggs are just set, remove the skillet from heat. Spoon the scramble into bowls and top with sliced avocado and fresh herbs. Serve immediately while warm.

Notes

  • I always cook the vegetables first to remove excess moisture before adding eggs.
  • I prefer medium-low heat for eggs because it keeps them soft and fluffy.
  • I add avocado at the end so it stays fresh and creamy.
  • I sometimes drizzle a little hot sauce when I want extra flavor.
  • I’ve found that leftover roasted veggies work amazingly well here.