High-Protein Veggie Egg Scramble with Feta (15 Minutes)

This high-protein veggie egg scramble is the breakfast you can make before your coffee finishes brewing. Soft scrambled eggs, sweet red pepper, wilted spinach and salty feta come together in one pan in about 15 minutes. It is naturally low-carb and gluten-free, with about 15g of protein per serving.

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Recipe at a Glance

• Prep time: 5 minutes
• Cook time: 7–10 minutes
• Total time: 15 minutes
• Servings: 2
• Protein: about 15g per serving
• Diet: low-carb, gluten-free, vegetarian

Why You’ll Love This Egg Scramble

• High in protein: Four eggs plus feta give each serving about 15g of protein to keep you full until lunch.
• Ready in 15 minutes: No fancy techniques and no waiting, just one hot pan.
• Low-carb and gluten-free: Only about 4g of carbohydrates per serving.
• Flexible: Swap in whatever vegetables are in your fridge. Zucchini, mushrooms and broccoli all work well.

Ingredients (serves 2)

• 4 large eggs
• 1 cup baby spinach, chopped
• 1/2 red bell pepper, diced
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• Salt and pepper to taste

How to Make a Veggie Egg Scramble

1. Heat the olive oil in a non-stick pan over medium heat.
2. Add the bell pepper and sauté for 2 minutes until slightly softened.
3. Add the spinach and cook until wilted, about 1 minute.
4. Whisk the eggs in a bowl, season with salt and pepper, then pour into the pan.
5. Gently scramble until just set, about 3 minutes.
6. Remove from the heat, sprinkle with feta, and serve immediately.

Tips for Soft, Fluffy Scrambled Eggs

• Keep the heat medium: High heat makes eggs tough and rubbery. Gentle heat keeps them soft.
• Take them off early: Remove the pan while the eggs still look slightly glossy. They keep cooking from the heat of the pan.
• Cook the vegetables first: Softening the pepper and wilting the spinach before adding the eggs stops the scramble from turning watery.
• Add feta at the end: Sprinkling it on off the heat keeps it creamy instead of melted and greasy.

Easy Variations

• Mediterranean: Add a few halved cherry tomatoes and a pinch of dried oregano with the spinach.
• Mushroom and herb: Swap the pepper for sliced mushrooms and finish with chopped chives.
• Spicy: Add a pinch of chili flakes or a little diced jalapeño with the pepper.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Reheating: Warm gently in a pan over low heat, or microwave in 20-second bursts, to avoid rubbery eggs.

Nutrition (Estimated, Per Serving)

• Calories: about 265 kcal
• Protein: about 15g
• Carbohydrates: about 4g
• Fat: about 20g
• Fiber: about 1g
• Added sugar: 0g

Nutrition is an estimate based on the ingredients listed and will vary with egg size and the feta you use.

Frequently Asked Questions

Can I meal prep this scramble?
Yes. Store it in the fridge for up to 3 days and reheat gently over low heat to avoid rubbery eggs.

Is this recipe keto-friendly?
Yes. With about 4g of carbohydrates per serving, it fits well into a keto or low-carb eating plan.

Can I make this dairy-free?
Simply omit the feta or swap in a dairy-free cheese alternative. The protein will be slightly lower.

How can I add more protein?
Add an extra egg white or two, or serve the scramble with a slice of whole-grain toast and a spoonful of cottage cheese.