I’ll never forget the time I made a special breakfast for my husband. I wanted to surprise him with a delicious meal, so I decided to make eggs with veggies. I had no idea what to do, so I just chopped up some of whatever veggies I had in the fridge. I threw them in a pan with some eggs and ended up with a burnt, scrambled mess. It was so bad that my husband had to leave for work before he could even eat it.
Admittedly, eggs are highly convenient, making them great for breakfast, lunch, or dinner. They are also a good source of protein, vitamins, and minerals, and can be cooked in many different ways. Plus, they go well with a variety of vegetables, making it easy to create a balanced and healthy dish.
So if you’re like me and have no idea how to pair veggies with eggs, don’t worry! I’ve done the research for you and compiled a list of veggies that go great with eggs
Check out this list of veggies that pair perfectly with eggs!
What Vegetables go With Eggs
- Bell Peppers
- Brussel Sprouts
First up, we have the kale and egg combo. Kale is a vegetable that goes great with eggs. This veggie is a leafy green that’s part of the cabbage family, and it’s loaded with nutrients like vitamins A, B6, and K.
So why not start your day off right by having this nutritious vegetable as a side dish with your eggs?
In essence, kale goes well as a vegetable counterpart because of its many nutrients and its hearty texture. This veggie can be prepared in many ways, but my personal favorite is to saute it with some olive oil and garlic. I then add my eggs to the pan and scramble everything together.
Likewise, there are many other ways to utilize this side dish as well. For example, you could create a frittata or an omelet with kale as one of the main ingredients. Or you could chop it up and add it to a quiche or casserole. And of course, you could simply saute it and serve it as a standalone side dish.
No matter how you prepare it, kale is a delicious way to get your daily dose of vitamins and minerals. So go ahead and incorporate this healthy vegetable into your next meal!
Next are Bell peppers and they are a truly versatile vegetables that can be used in a variety of dishes. One way I like to enjoy them is incorporated with my eggs.
Frankly, the reason why they go so well together is that the peppers add a touch of sweetness to the dish, which pairs perfectly with the richness of the egg yolks. Plus, the peppers also provide a crunchy contrast to the softness of the eggs.
This side dish is easy to make and can be prepared in various ways. One method is to simply slice the peppers into thin strips and saute them in a bit of olive oil until they’re soft. Then, just add them to your eggs when you’re ready to cook them.
Another option is to roast the peppers first, which will give them a smoky flavor that goes great with scrambled or sunny-side-up eggs. There are endless possibilities when it comes to pairing bell peppers with eggs, so get creative and experiment until you find your perfect combination.
Following up, tomatoes and eggs are a classic combination that can be enjoyed in a variety of ways. One reason why they go so well together is that they have complementary flavors. The richness of the eggs is offset by the sweetness of the tomatoes, making for a dish that is both satisfying and delicious.
Additionally, tomatoes and eggs can be prepared in a number of different ways. They can be served scrambled, sunny-side up, or even in an omelet. And while they are often eaten as breakfast food, they can also make a tasty lunch or dinner.
So, whether you enjoy them cooked in a pan or fresh off the vine, tomatoes and eggs are a classic combo that is sure to please.
Let’s face it, any Southerner worth his or her salt knows that spinach is the perfect veggie to serve with eggs. It’s light, refreshing, and has just a hint of bitterness that helps to balance out the rich flavor of eggs.
Plus, it’s incredibly versatile, you can sauté it, steam it, or even eat it raw. Just be sure to add a little bit of fat (bacon grease is perfect) to help offset the bitterness.
As for preparation, simply wash your spinach, remove the stems, and then cook it in a hot skillet until it’s wilted. Once it’s cooked, give it a squeeze of lemon juice and a sprinkle of salt, and you’re good to go.
Whether you’re serving up scrambled eggs for breakfast or fried eggs for dinner, spinach is the perfect partner. So next time you’re feeling egg-cited (see what I did there?), be sure to give this delicious vegetable a try.
Now there’s just something about broccoli and eggs that go so well together. I don’t know what it is, but this combination seems to work every time. Maybe it’s the earthy, slightly sweet taste of broccoli that perfectly compliments the rich flavor of eggs.
Or maybe it’s the fact that both foods are packed with nutrients and make for a healthy, filling meal. Whatever the reason, broccoli and eggs make a great team.
Moreover, this vegetable can be prepared in multiple ways. The most popular method is to simply steam the broccoli and then top it with a fried or scrambled egg. But you could also roast the broccoli for a bit of added flavor, or even throw it into a frittata or quiche.
And if you’re looking for a fun and unexpected way to use broccoli, try pureeing it and adding it to pancake batter for a savory twist on a breakfast classic. No matter how you prepare it, this side dish is sure to please.
Next, they say that three’s a crowd, but I beg to differ. I firmly believe that asparagus is a vegetable that was made of eggs. Why you ask? Well, for starters, asparagus is the perfect size for poking out of a sunny side-up egg.
But more importantly, the two ingredients share a common flavor profile. Both asparagus and eggs are rich in umami, making them a match made in heaven. The fresh, grassy flavor of asparagus is a perfect contrast to the rich yolk of an egg, and the two ingredients complement each other perfectly.
Nevertheless, asparagus can be prepared in a variety of ways, but for this dish, it is best to simply roast it in the oven with a bit of olive oil and sea salt. This simple preparation allows the natural flavors of the asparagus to shine through.
Besides, asparagus isn’t just for breakfast or brunch. It can also be Utilized in all kinds of other dishes. Try it as a pizza topping, mixed into a frittata, or even grilled and served as part of a summertime salad.
Admittedly, out of all the vegetables in the market, carrots have always been one of my favorites to buy. Not only are they healthy for you, but they also go great served with eggs.
When I was younger, my mom would always make us a big breakfast on the weekends and one of her go-to dishes was carrots and eggs. I remember thinking that it was such a strange combination, but boy was I wrong.
The sweetness of the carrots complimented the savory eggs perfectly and I’ve been hooked ever since. So, if you’re looking for a simple yet delicious side dish to make for your next egg-centric meal, then look no further than carrots. And who knows, maybe you’ll even come to enjoy them as much as I do.
Yet another versatile vegetable that goes well with eggs is zucchini. Its mild flavor means that it can be easily paired with a variety of other ingredients, and its firm texture ensures that it holds up well when cooked.
Additionally, zucchini is a healthy vegetable that is low in calories and fat. When prepared as a side dish, zucchini can be boiled, sauteed, or baked. It can also be grated and added to scrambled eggs or frittatas.
Finally, zucchini can be served as a side dish with a variety of different protein sources, including bacon, sausage, and ham. And, whether you’re looking for a healthy option or a flavorful addition to your meal, zucchini is a great choice.
Following close behind zucchini are Brussel sprouts. I’ll admit, growing up, I was never a fan of these little green veggies. But, as I’ve gotten older, my taste buds have changed and I’ve come to appreciate the unique flavor of Brussel sprouts.
Not to mention, they make a great side dish when served with eggs. When cooked, the Brussel sprouts take on a slightly nutty flavor that is complemented by the rich yolk of an egg.
There are a variety of ways to prepare Brussels sprouts, but my personal favorite is to roast them in the oven. Simply toss them in olive oil and sea salt and roast them at a high temperature until they are crispy.
Last but not least, mushrooms are another great vegetable to pair with eggs. Mushrooms have a savory flavor that is earthy and delicious, and they also happen to be a good source of protein.
In general, when it comes to preparing mushrooms, there are a few different options. They can be sauteed, roasted, or even grilled. And, like asparagus, mushrooms are also a versatile ingredient that can be used in a number of dishes.
What foods pair well with eggs?
- Some food that pair well with eggs include:
- Roasted Sweet potatoes
- Spaggheti Marinara
- Fried rice
- Refried beans
- Eggs Florentine
- Scrambled Eggs with Cheese
- Omelette with veggies
Are scrambled eggs with vegetables healthy?
Yes, scrambled eggs with veggies is a healthy meal option. It is packed with protein and nutrients, and it is relatively low in calories.
What vegetables can I put in my omelette?
Some veggies that you could put in your omelette include: onions, peppers, mushrooms, tomatoes, and spinach.
All in all, veggies are a great way to add flavor, nutrition, and variety to your meals. So, don’t be afraid to experiment with different combinations of veggies and eggs. And, most importantly, have fun in the kitchen!after all, that’s what cooking is all about.
Moreover, by following this guide, you’ll be sure to find the perfect veggie to pair with your next egg-centric meal. And, who knows, maybe you’ll even come to enjoy them as much as I do.