Healthy Veggie Egg Scramble is a delicious breakfast or easy dinner filled with veggies and ready in no time, here it is! The best egg scramble loaded with healthy veggies! A great way to use up your veggies in the fridge to make the best scrambled eggs and veggies ! Ready in less than 30 minutes! #lowcarb #keto #vegetarian
As we continue to focus on healthy low-carb meals for January, I have to share one of my favorite veggie breakfasts! Now making scrambled eggs are a no-brainer but we often forget that healthy vegetables are awesome with scrambled eggs. My favorite Healthy Veggie Egg Scramble is a perfect combo of veggies and eggs providing a great amount of protein!v This is also a great way to get added veggies to your meal. As a huge breakfast fan, this is a great combo of veggies! I use a bevy of my favorite veggies, feel free to adjust any veggies to your favorites!
I also call this veggie scramble, my clean out the fridge meal! This egg scramble can use veggies in the fridge that need to be cooked. Those veggies can go into making this Healthy Veggie Egg Scramble! My base vegetables are usually broccoli, mushrooms, and peppers because I love them! Feel free to change-up the veggies to your favorites or what is in the fridge!
Tips on making the best Healthy Veggie Egg Scramble:
- Using the whole egg is the norm as I am looking for a hearty meal with protein and veggies.
- Cut Cholesterol by using half egg whites and whole eggs.
- Adjust vegetables to what is in the fridge or your favorites.
- Make a large quantity. Split into 3 containers to reheat during the week for a quick and healthy breakfast.
- When making the scramble, let the eggs settle for a minute. Then push eggs forward and gently fold over.
- Once eggs are just about done, transfer to plate and they continue to cook one more minute.
Other tasty breakfast recipes you may enjoy :
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Healthy Veggie Egg Scramble
Equipment Needed:
Ingredients
- ½ cup chopped fresh broccoli florets
- ½ cup diced fresh mushrooms
- ½ cup diced red pepper
- ½ cup diced orange pepper
- 1 cup fresh spinach
- 6 large eggs see note below
- ¼ cup 1% milk
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt, or to taste
- butter flavored cooking spray
- grated cheddar cheese, optional
Instructions
- Heat a medium skillet over medium heat spray the non-stick cooking spray. Add to skillet broccoli, mushrooms, red pepper, and orange pepper. Saute about 5 minutes until the veggies begin are soft. Add spinach and cook another 2 minutes to wilt the spinach.
- While the veggies are sauteing, in a medium mixing bowl add the eggs, milk, pepper, and salt. Whisk to completely blend the eggs. The longer the eggs are whisked, the fluffier they are when cooked.
- Add the egg mixture to the veggies. Let cook about 1 minute until eggs begin to set. Push the eggs towards the center of the pan and gently fold over. Tilt pan slightly to allow the liquids to cook through. Continue to do this until the eggs are just about set. If adding cheese, do so now. Remove from heat and let rest one minute. Serve and enjoy
Notes
- You can use egg whites in lieu of some of the egg for 1 egg use 2 eggs whites.
- If making for meal prep, separate into 3 food storage containers and either microwave to heat or reheat in the oven at 350 for about 5 minutes in an oven-safe bowl.
- The cheese is not added to the nutritional guide as it is optional
- The nutritional guide is based on 6 eggs.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes
Nutrition
Pin this delicious scrambled eggs and veggies to make later:
Love these eggs especially when I have avocado to add to them!
I’m so glad you enjoy the eggs Emma! Thank you for taking the time to let me know how you like them.
Nice article. I really enjoyed it.Thanks for sharing a great knowledge.
So glad you enjoy the eggs!
We went low-carb for january. We have been making your eggs since last january/. They are delicious and as you said to vary the veggies to what is in my cupboard, we do! Thanks for this yummy recipe!
You made my da Denise! I am so glad you enjoy my veggie egg scramble! They are easy and I do use whatever veggies I have in the house!
Is the 178 calories per serving or for the entire 3 servings? Excited to try it!!
Hi Paige, the 178 calories are for 1 serving of the eggs with the veggies.
I just love egg and i always try out diff egg recipes. This egg scramble is looking to yummy and very healthy too. Thanks for sharing in such a detailed way.amazing work.
Thank you Tejaswini, enjoy the veggie scramble!
Healthy eating is so important for health. Too many bad foods out there these days. Thank you for contributing healthy recipes
Thank you Lisa! I agree healthy eating is the way to go and it tastes great! Thank you so much for the kind comment!
Thanks for the recipe. I am always looking for a way to get more veggies in. I think I will take Jason’s advice on adding the turmeric as well.
Awesome! The turmeric will add both antioxidants and great flavor. I would love to hear how the recipe went for you.
Lovely recipe and beautiful presentation of the dish! Have you ever thought of adding some turmeric into that egg scramble? Turmeric is a natural anti-inflamatory and works wonders as an antioxidant as well. It has a bit of a kick to it but if you like your eggs spicy like I do, then it only enhances the flavor 🙂
Jason, turmeric would be a great addition to these egg. I would also make a cup of green tea and add in turmeric to the tea, for extra antioxidants! I am glad you enjoy the recipe!