One-Pot Vegetable & Egg Scramble

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A protein-packed, colorful scramble featuring onions, bell peppers, and spinach cooked in a single skillet with fluffy eggs—ready in 20 minutes for breakfast or dinner. This American-inspired one-pot recipe (whole30), ready in about 20 minutes, pairs olive oil, onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 small onion
• 1 red bell pepper
• 1 cup broccoli
• 4 large eggs
• 1/4 cup spinach
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh chives

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion (1/4-inch cubes) and sauté for 3 minutes until translucent. Add diced red bell pepper (1/2-inch cubes) and cook for 2 minutes until slightly softened.
2. Step 2: Add broccoli florets and cook for 3 minutes until bright green and tender-crisp. Stir in chopped spinach and cook for 1 minute until wilted.
3. Step 3: Push vegetables to one side of the skillet. Crack 4 eggs into the center and scramble with a fork until just set (about 2 minutes). Mix eggs thoroughly with vegetables.
4. Step 4: Season with 1/4 tsp salt and 1/4 tsp black pepper. Cook for 1 more minute until eggs are fully set. Garnish with chopped chives.