Scrambled eggs with veggies are a delicious and nutrient-loaded way to start the day! This easy egg scramble helps use up leftover veggies and fill you up for the day. Dairy-free and low carb, this version of a healthy egg scramble is perfect for any day of the week.
Keep breakfast simple but nutrient-dense with this easy, scrambled eggs and veggies recipe! Loaded with protein, vegetables and topped with healthy fat, this egg and veggie scramble is the perfect healthy breakfast.
Likewise, as a Certified Nutrition Coach, I love this egg scramble because it:
- contains 20g of protein per serving
- is low carb, dairy-free, and whole30 approved
- uses up vegetables you have in the fridge
- comes together in under 30 minutes
Get More Veggies Into Your Diet
Looking for more ways to boost your veggie intake? Get in a serving or two at breakfast!
These scrambled eggs and veggies are not only loaded with protein in each serving but you'll also get in 1-2 servings of vegetables too.
Thus, this is a great way to kick-off the day!
What Vegetables Are Good With Scrambled Eggs?
All of them! While this egg and vegetable scramble lists specific vegetables, the truth is you can use whatever you have access to in the fridge.
So long as you keep the carrots for texture, any of the following vegetables will taste great in this recipe:
- mushrooms
- bell peppers
- asparagus
- cauliflower (chop is very small)
Mix and catch with what you have and enjoy a different flavor each time you whip up the dish!
Is This Recipe Whole30 Approved?
Yes! The scrambled eggs and veggies use primarily protein and vegetables. Thus making is Whole30-friendly.
That said, you need to be careful to use coconut aminos and not soya sauce if you're following the whole30 diet (learn more about coconut aminos).
However, if you're not following the diet, feel free to use regular or gluten-free soya sauce.
Topping The Healthy Breakfast Scramble
The dish is delicious all on its own. However, it tastes even better topped with any of the following choices:
- sliced avocados
- fresh salsa
- green onion
And of course egg scramble always tastes amazing with bacon! This instant pot bacon is the easiest to whip up!
Furthermore, get creative and use what you have to make this breakfast recipe convenient and delicious to you!
What Is Nutritional Yeast?
Nutritional yeast is a deactivated yeast that has a cheesy flavor. It's a wonderful option for vegans and vegetarians because it's rich in vitamin B-12.
In this breakfast recipe, it is used to add flavor to the dish without having to opt for dairy (learn more about eliminating dairy and still loving food).
30 Minutes Or Less
This healthy breakfast scramble comes together in under thirty minutes (win!). While this may still seem like a lot of time in the morning there is a hack:
Whip it up ahead of time and simply reheat in a skillet in the morning! Still the same flavor and nutrients but you shave off some time.
Otherwise, these scrambled eggs and veggies make for a tasty weekend brunch.
Ingredients in Egg & Veggie Scramble
-
½ sweet onion
-
1 bell pepper
-
1 large carrot
-
5 cremini mushrooms
-
1 egg + ½ cup egg whites
-
1.5 tbs coconut aminos (or soya sauce)
-
2 tbs nutritional yeast
- chopped spinach and avocado for topping (optional)
Kitchen Tools You May Find Helpful
How To Make The Scramble
Prep all the veggies (peel and chop). In a pan, heat one tablespoon of oil over medium to high heat (depending on your pan).
Put the onions, mushrooms, peppers, and carrots into the pan. Cover and cook roughly ten minutes, stirring once or twice.
While the veggies are cooking, prep a smaller pan with nonstick spray. Whisk together the egg and egg whites. Pour the mixture into the pan.
Meanwhile, when the veggies are cooked through, add in the coconut aminos and nutritional yeast. Mix to combine. Cook for 1-2 more minutes until the sauce is absorbed. Then, remove the pan from the heat.
Finish cooking the scrambled eggs.
Combine the eggs into the veggie mixture and mix.
Portion onto two plates and top with spinach and avocado if desired.
Don't Forget To Pin This Healthy Scrambled Eggs With Veggies!
Eggs And Veggie Scramble (paleo, whole30)
Ingredients
- ½ sweet onion
- 1 bell pepper
- 1 large carrot shredded
- 5 cremini mushrooms
- 1 egg
- ½ cup egg whites
- 1.5 tbs coconut aminos
- 2 tbs nutritional yeast
- 1 avocado for topping, optional
Instructions
- Prep all the veggies(peel and chop). In a pan, heat one tablespoon of oil over medium to high heat(depending on your pan).
- Put the onions, mushrooms, peppers, and carrots into the pan. Cover and cook for roughly ten minutes, stirring once or twice.
- While the veggies are cooking, prep a smaller pan with nonstick spray. Whisk together the egg and egg whites. Pour the mixture into the pan.
- Meanwhile, when the veggies are cooked through, add in the coconut aminos and nutritional yeast. Mix to combine. Cook for 1-2 more minutes until the sauce is absorbed. Then, remove the pan from the heat.
- Finish cooking the scrambled eggs. Combine the eggs into the veggie mixture and mix.
- Portion onto two plates and top with spinach and avocado if desired.
Video
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Other Healthy Breakfasts You'll Love
If you're looking to switch u your breakfast routine and really boost your health, check out the recipes below!
Looking to bump up your breakfast game? This tasty breakfast is perfect for little ones as it's full of high quality nutrients and hunger-satisfying protein.
Likewise, it'll keep you full till snack time!
Shelby aka Mama Bear
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