What Can I Cook With Eggs and Vegetables?

Eggs and vegetables makes shakshuka, a frittata, a vegetable scramble, or baked egg muffins — all low-carb, all under 30 minutes, and all a good way to clear out a fridge drawer.

Vegetables release water as they cook. Cooking them down first, before the egg goes in, is the single difference between a firm frittata and a watery one that weeps on the plate.

Dishes you can make

• Shakshuka — Reduce the tomato and pepper base until thick, then make wells and crack eggs in.
• Vegetable frittata — Pre-cook every vegetable. Raw ones release water into the set egg.
• Veggie scramble — Vegetables first and set aside, eggs cooked alone, combined at the end.
• Egg muffins — Grease the tin properly and fill only two-thirds — they rise then collapse.
• Spinach and egg skillet — Wilt and squeeze the spinach dry before it meets the egg.

Tips that actually matter

• Cook the water out of vegetables before adding egg. Always.
• 6 eggs to about 400g of cooked vegetables is a balanced frittata.
• Finish under the grill rather than flipping.

Frequently asked questions

Why is my frittata watery?

Undercooked vegetables. Courgette, mushrooms, tomatoes and spinach all hold a lot of water that has to come out first.

Can I meal prep egg and vegetable dishes?

Yes — frittata and egg muffins keep 4 days refrigerated and reheat well at low power.

Is this keto-friendly?

Yes, if you pick low-carb vegetables: spinach, courgette, peppers, mushrooms, broccoli.

Related guides

• eggs and cheese
• eggs and potatoes
• rice and vegetables

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