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Leftover Roasted Vegetable Scrambled Eggs

This dish transforms leftover roasted vegetables into a flavorful scrambled egg breakfast. The caramelized bits add smoky depth, creating a creamy, colorful, and satisfying meal with a rustic appearance. It’s an easy, comforting way to repurpose fridge leftovers into a quick morning feast.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs fresh, with a clean yolk
  • 1/2 cup leftover roasted vegetables chopped into small pieces
  • 1 tablespoon olive oil or butter
  • 1/4 cup cheddar cheese shredded, optional
  • to taste salt and pepper freshly cracked

Equipment

  • Non-stick skillet
  • Spatula
  • Small bowl
  • Whisk or fork

Method
 

  1. Crack the eggs into a small bowl and whisk vigorously for about 20 seconds until fully blended and slightly frothy. Set aside.
  2. Chop your leftover roasted vegetables into small, even pieces to ensure they heat through evenly in the scramble.
  3. Heat the non-stick skillet over medium-low heat. Add a tablespoon of olive oil and let it shimmer, filling the air with a subtle fruity aroma.
  4. Add the chopped roasted vegetables to the skillet. Sauté for 2-3 minutes until they are heated through, fragrant, and slightly caramelized, with a gentle crackling sound.
  5. Reduce the heat to medium-low. Pour the beaten eggs evenly over the vegetables, allowing them to spread out and start to set at the edges.
  6. Let the eggs sit for about 10 seconds, then gently start stirring with a spatula, pushing cooked parts from the edges toward the center.
  7. Continue gently stirring and folding the eggs for 1-2 minutes until they are softly set but still moist and glossy, with no excess liquid.
  8. Sprinkle shredded cheddar cheese over the eggs, then cook for another 30 seconds until the cheese melts into the scramble.
  9. Remove the skillet from heat and let the scramble rest for 30 seconds to finish setting. Season with salt and freshly cracked pepper to taste.
  10. Gently scoop the fluffy, creamy scramble onto plates, showing off the colorful bits of roasted vegetables and melted cheese for a vibrant presentation.
  11. Enjoy your quick, flavorful breakfast, ideally with a side of toast or greens for a complete meal.

Notes

Feel free to customize with different cheeses or herbs. For added protein, mix in cooked sausage or bacon.