Microwave Gluten Free Scrambled Eggs with Veggies
A protein-packed, 5-minute breakfast designed for busy mornings and gluten-free living. Fluffy scrambled eggs meet colorful veggies in one bowl, microwave-ready simplicity — all without sacrificing flavor or nutrition.
Equipment
- microwave safe bowl or large mug
- fork for mixing
- microwave 800–1200W
- knife for chopping vegetables
- cutting board
Ingredients
- 2 large eggs (or 3 egg whites)
- 2 tbsp chopped bell peppers
- 2 tbsp chopped spinach or kale
- 1 tbsp diced onion (optional)
- salt and pepper, to taste
- 1 tbsp dairy-free shredded cheese (optional)
- 1 tsp almond milk or oat milk (optional)
- 1 pinch turmeric or paprika (optional)
- 2 tbsp cooked bacon bits or tofu crumbles (optional)
Instructions
- Crack eggs into a microwave safe bowl or large mug.
- Add chopped veggies, salt, and pepper. Mix well with a fork.
- Microwave on high for 30 seconds. Remove and stir.
- Microwave again for 20–30 seconds. Stir once more.
- Repeat once more if needed, until eggs are set and fluffy (usually 90 seconds total).
- Let sit for 30 seconds before eating.
Notes
Customize with dairy free cheese, a splash of almond milk for creaminess, or cooked quinoa for added protein. Stir well between microwave intervals for soft, even texture. Avoid overly watery vegetables like raw zucchini for best results.
Nutrition
Calories: 190kcalCarbohydrates: 4gProtein: 14gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 370mgSodium: 240mgPotassium: 310mgFiber: 1gSugar: 2gVitamin A: 2000IUVitamin C: 18mgCalcium: 80mgIron: 2mg
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