One-Pan Veggie Scramble
A quick vegetarian scramble packed with mushrooms, tomatoes, and cheese. Cooks in one pan in under 15 minutes — perfect for weekly meal prep.
PROTEIN 16g
CALORIES 235
P:E RATIO 6.8
TIME 15m
YIELD 4
P:E 6.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
10 large eggs 16G PROTEIN
1 cup sliced mushrooms FLAVOR
1 cup diced tomatoes PRODUCE
1/2 cup shredded cheddar cheese DAIRY
2 tbsp butter DAIRY
1/2 tsp salt FLAVOR
1/4 tsp pepper FLAVOR
2 tbsp fresh chives, chopped FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Not recommended for freezing.
- Batching: Don't overcook the eggs — slightly underdone is perfect since they'll be reheated.
- Reheat: Microwave 60-90 seconds. Add a splash of water to keep eggs moist.
EXECUTION STEPS
01
HIGH HEAT SEAR
Melt butter in a large non-stick skillet over medium heat.
02
HIGH HEAT SEAR
Sauté mushrooms and tomatoes for 3-4 minutes until softened.
03
HIGH HEAT SEAR
Pour in beaten eggs with salt and pepper, stirring gently as they cook.
04
THE ASSEMBLY
When eggs are almost set, fold in cheese and chives.
05
STEP 5
Divide into 4 meal prep containers immediately.