Vegetable and Herb Scrambled Eggs with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy scrambled eggs mixed with fresh herbs and seasonal vegetables, topped with creamy avocado for a nourishing and satisfying breakfast. This american-inspired breakfast ready in about 20 minutes combines eggs, avocado, bell pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

★ 3.6 (10 ratings) Prep: 10 min Cook: 10 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop bell pepper and onion. Heat 1 tbsp olive oil in a nonstick skillet over medium heat.
  2. Step 2: Add chopped onion and bell pepper, cooking for 3-4 minutes until softened.
  3. Step 3: Crack 6 large eggs into a bowl, then add 2 tbsp fresh chives and 1 tbsp fresh dill. Whisk until well combined.
  4. Step 4: Pour egg mixture into the skillet with vegetables, stirring gently with a spatula until eggs are softly set and slightly runny, about 4-5 minutes.
  5. Step 5: While eggs cook, slice avocado and remove pit. Serve eggs on a plate and top with avocado slices.
  6. Step 6: Garnish with extra chives and dill if desired.

Frequently asked questions

How long does Vegetable and Herb Scrambled Eggs with Avocado take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Vegetable and Herb Scrambled Eggs with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Vegetable and Herb Scrambled Eggs with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable and Herb Scrambled Eggs with Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vegetable and Herb Scrambled Eggs with Avocado?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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