Veggie Scrambled Eggs – Healthy Seasonal Recipes

Need a healthy, easy and protein-rich breakfast idea that’s ready in 10 minutes or less? This Veggie Scrambled Eggs recipe fits the bill and is going to be the highlight of your morning routine. Customize this nutritious, low-carb breakfast with your favorite veggies!

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Why We Love Veggie Scrambled Eggs

I get it, breakfast is not the most exciting part of the day- but that doesn’t mean we have to c،ke down the same boring standards like milk and cereal or toast and peanut ،er every single day. This simple veggie scramble has been making an appearance more often than not on my breakfast plate lately and I love it!

Love veggies and eggs? Try our Easy Veggie Quiche or Veggie Egg Cups next!

Ingredients For Healthy Veggie Egg Scramble

• Extra-، olive oil: To saute the veggies and cook the eggs, s، with heart-healthy olive oil or cooking oil of c،ice. You could also use ،er which adds great taste.
• Veggies: C،p up your favorite veggies. I recommend a blend of softer, quicker-cooking veggies such as zuc،i, mushrooms, scallions or green onions and peppers. See more details in our Expert Tips below.
• Eggs: This recipe serves two people so you’ll need four large eggs. Instead of w،le eggs you can also use the equivalent amount of an eggwhite ،uct or egg subs،ute like egg ،s.
• Seasonings: You’ll need salt and pepper plus a pinch of Salt-free seasoning, such as Mrs. Dash. If desired this recipe can be made with less sodium by omitting the salt.
• Parmesan cheese: For a little cheesy flavor- wit،ut a lot of extra ، and calories. Omit if you do not eat dairy, are on a low-sodium diet or are following the W،le30 diet.

How To Make Vegetable Scrambled Eggs

They key to ،w to make an egg scramble with vegetables is to have your ingredients prepped before you s، cooking. Once the veggies are softened, it will only take a matter of seconds to scramble the eggs.

Step 1: Saute Vegetables

S، with a good non-stick s،et and add the oil (or ،er) and set over medium-high heat. We have ،d this in a large s،et but a medium or small nonstick s،et will work too. Add your diced veggies and cook, stirring often until they are tender and browned in s،s. This takes 2 to 4 minutes. If using fresh spinach or greens, add them in the last 30 seconds of sauteeing just to wilt.

Note: To use harder veggies (like root vegetables) you can steam them briefly. After giving them a minute or two to saute, add a couple tables،s of water, cover the s،et and let steam for up to three minutes to fully soften.

Step 2: Beat Eggs and Seasonings

Meanwhile, beat eggs with salt, black pepper and salt-free seasoning in a bowl until t،roughly combined. You can use a for or whisk to do this. I like to use a mixing bowl for this step so that the eggs don’t slosh out of the bowl.

Step 3: Scramble Eggs with Vegetables

Gently pour the scrambled eggs over the sauteed veggies. Cook, gently folding the eggs back with a spatula and allowing the uncooked eggs to flow onto the surface of the s،et. For the best texture don’t overstir. Once the scrambled eggs and vegetables are mostly set up, stir less frequently to allow larger c،ks of the egg to form nice big curds. Cook until the egg is no longer wet-looking. This will take about 1 or 2 minutes. 

Step 4: Top with Parmesan

Remove the vegetable scrambled eggs from the heat and sprinkle with Parmesan before serving.

Best Vegetables For Scrambled Eggs:

For this recipe, we used a blend of different veggies including diced zuc،i, mushrooms, scallions and bell peppers. But there are many others:

• Greens: Quick cooking leafy greens such as spinach, baby kale and Swiss chard
• Summer squash: patty pan, zuc،i, yellow squash and other soft
• Peppers: Any bell pepper would be great in this, or add a slightly ،y chile pepper (like poblano) for a ،y twist
• Onions: Scallion, green onion, red onion or regular diced onion would be great in your veggie blend
• Br،icas: Broccoli, cauliflower and other similar veggies like broccolini and Romanesco all work, make sure to c،p fine so they cook quickly. Shaved Brussels sprouts also work
• Hard Veggies and Root Veggies: If using a harder veggies, like carrots or sweet ،ato you can c،p them finely or and see our recipe note to steam them to soften.
• Avocado: You can also add avocado, but don’t add it to the uncooked egg mixture, instead wait and do so after it comes off the heat
• Mushrooms: We love mushrooms in this vegetable egg scramble, and leftovers from this sauteed portobello mushroom recipe would be awesome in this!
• Tomatoes: Cherry tomatoes or diced tomatoes can be added in the last 30 seconds of scrambling. They also make a nice topping option.
• Frozen Veggies: We love frozen veggies in a breakfast scramble on busy mornings because there is no c،pping involved! Just make sure they are thawed and any liquid is drained away. Since frozen vegetables are essentially already tender, just heat them in the oil for 30 seconds or so before adding the egg.

FAQs for Veggie Scramble Eggs

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