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Last updated on March 12th, 2019

Healthy Breakfast Scramble

This particular breakfast scramble takes a bit of more time to make (about twenty minutes) but having a healthy start to the day is worth it.

The recipe is full of awesome ingredients that will keep you – and your little one!- full while at the same time giving your immune system a boost. Since there is a variety of colorful veggies you’ll be getting a plethora of nutrients and your body will thank you for it

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Ingredients in Healthy Breakfast Scramble

• 1/2 sweet onion

• 1 bell pepper

• 1 large carrot

• 5 cremini mushrooms

• 1 head broccoli or asparagus

• 1 egg + 1/2 cup egg whites or 3/4 cup egg whites

• 1.5 tbs soy sauce

• 2 tbs nutritional yeast

 Kitchen Tools You May Find Helpful

• Ceramic Pans
• Whisk
• Bamboo Cutting Board

How To Make Egg & Veggie Scramble

Heat a pan with some coconut oil or non stick spray just over medium heat. While the pan is heating chop all your veggies nice and small (grate the carrots).

Sauté the onions for 2-3 minutes until starting to turn clear. Add the other veggies and cover the pan with a lip. Stir frequently until all veggies are cooked through (about ten minutes).

While the veggies are cooking, prep a smaller pan with non stick spray and cook the eggs as a scramble (they don’t need to be pretty!).  Once the veggies are almost cooked, add in the soy sauce and nutritional yeast. Remove the lid, turn the heat down to below medium and allow the soy sauce to almost burn off while stirring frequently. When the eggs are done, separate the veggie mixture into two and top it with the eggs! Salsa & avocados are optional.

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Egg & Veggie Breakfast Scramble

A delicious and healthy breakfast options full of protein and veggies!

Servings 2 Servings

Calories 186 kcal

Author Fit as a Mama Bear

Ingredients

• 1/2 sweet onion
• 1 bell pepper
• 1 large carrot
• 5 cremini mushrooms
• 1 head broccoli
• 1 egg
• 5 tbs soya sauce
• 2 tbs nutritional yeast
• 1/2 cup egg whites

Instructions

1. Heat a pan with some coconut oil or non stick spray just over medium heat. While the pan is heating chop all your veggies nice and small (grate the carrots). Sautee the onions for 2-3 minutes until starting to turn clear. Add the other veggies and cover the pan with a lip. Stir frequently until all veggies are cooked through (about ten minutes).
2. While the veggies are cooking, prep a smaller pan with non stick spray and cook the eggs as a scramble (they don't need to be pretty!).  Once the veggies are almost cooked, add in the soya sauce and nutritional yeast. Remove the lid, turn the heat down to below medium and allow the soya sauce to almost burn off while stirring frequently. When the eggs are done, separate the veggie mixture into two and top it with the eggs! Salsa & avocados are optional.
   
   Note: can use 3/4 cup egg whites in place of one egg + whites.

Nutrition Facts

Egg & Veggie Breakfast Scramble

Amount Per Serving

Calories 186 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 81mg27%

Sodium 2678mg116%

Potassium 920mg26%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 10g11%

Protein 20g40%

Vitamin A 7075IU142%

Vitamin C 82.3mg100%

Calcium 57mg6%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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. it’ll keep them full till snack time and the best part.. they’ll enjoy it!

Know someone who needs a breakfast boost? Have them over for Fluffy Almond Pancakes  or High Protein Yogurt Pancakes!