Eggs And Veggie Scramble (paleo, whole30)

Featured image with text: cast iron pan with veggie and egg scramble and a wooden spoon on the side, eggs behind it

Eggs And Veggie Scramble (paleo, whole30)

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.

Course Breakfast

Cuisine American

Keyword coconut aminos, eggs, healthy veggie scramble,, veggie scramble,

Prep Time 10

Cook Time 2

Servings Servings

Calories 171kcal

Author Shelby Stover

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

If not following the Whole30 diet, you can use soya sauce.

The nutritional breakdown does not include spinach or avocado toppings.

Lastly, any veggies work for this scramble! The carrots help the texture but outside of that, use what you have in the fridge (peppers, asparagus, etc).

Nutrition