Recipes of Michaela Rose Maynard Summer Skillet Vegetable & Egg Scramble
Fresh summer vegetables and fluffy scrambled eggs cooked in a pressure cooker for a vibrant and nutritious meal.
Equipment
- 1 Pressure cooker skillet
Ingredients
Main ingredients
- 2 tablespoons Olive oil
- 1 medium Onion diced
- 1 Red bell pepper diced
- 1 Zucchini diced
- 1 Yellow squash diced
- 2 cups Fresh spinach
- 6 large Eggs
- Salt and pepper to taste
- ¼ cup Feta cheese crumbled
Instructions
Instructions
- Start by heating your olive oil in the pressure cooker skillet on medium heat. You’ll want the surface nice and hot but not smoking.
- Toss in the diced onion and red bell pepper. Let them sauté for about 5 minutes until they soften up and smell super inviting.
- Add the zucchini and yellow squash next. Keep cooking and stirring for another 5 minutes so they get tender but still hold their shape.
- Now it’s time for the spinach. Stir it in and cook just 2 minutes until it’s wilted down and cozy with the other veggies.
- While the veggies get friendly, whisk your eggs with salt and pepper in a bowl. Try to get ‘em nice and frothy for that good scramble texture.
- Pour the egg mixture gently over your veggies in the skillet. Let it cook while you stir slowly and gently until the eggs are fully set but still soft—think tender pull and fluffy, not rubbery.
- Sprinkle the crumbled feta cheese over the top and serve it hot outta the pot. Y’all ready for a real satisfying meal right here.
Notes
Use pre-diced frozen veggies when you’re in a hurry. They work real good and save chopping time. Swap out feta with goat cheese or even shredded mozzarella for a mild twist. Throw in some chopped fresh herbs like basil or parsley right before serving for fresh flavor pop. If you wanna skip the skillet, just mix everything in the pot and cook using the pressure cooker setting, quick release after 5 minutes.