EGG SCRAMBLE WITH VEGGIES
PREP TIME: 5 minutes
COOK TIME: 20 minutes
2 tablespoons (30 ml) extra-virgin olive oil or grass-fed butter
½ onion, finely diced
10 ounces mushrooms, sliced
2 small zucchini, finely diced
1 green or red bell pepper, finely diced
2 garlic cloves, minced
5 or 6 eggs
Salt
Freshly ground black pepper
- In a large skillet over medium heat, heat the olive oil. Sauté the onion until slightly translucent, about 5 minutes. Add the mushrooms, and cook for 5 minutes more. Finally, throw in the zucchini, bell pepper, and garlic. Increase the heat to medium-high, and cook for 5 more minutes.
- In a medium bowl, whisk the eggs together, and season with salt and pepper. Move the veggies to one side of the pan, and add the eggs to the other side. Quickly scramble them, and begin incorporating the vegetables into the eggs. Lower the heat and cook until the eggs are no longer runny, about another 5 minutes.
- Serve immediately.
VARIATION 1 AVOCADO SALSA SCRAMBLE: Serve this recipe topped with 2 tablespoons (30 ml) salsa and half a diced avocado.
VARIATION 2 MEAT LOVER’S SCRAMBLE: Cook ½ pound sausage or ham with the eggs, either with or without the veggies listed above.
PREP TIP: You can customize this recipe any way you want; if you have any veggies or meat at all left over in your fridge, give them a try! Find your favorite combinations, and keep experimenting.
More Recipes You'll Love
This egg scramble with veggies sautes onion, mushrooms, zucchini, and bell pepper until sweet and golden, then scrambles eggs right alongside them in the same pan. A 25-minute breakfast that eats like a visit to the farmers' market. Each vegetable gets its own cooking time so nothing turns soggy.
Pro Tips
- Give each vegetable its proper cooking time: onion first for 5 minutes, mushrooms for 5 more, then zucchini, pepper, and garlic over medium-high heat.
- Move the cooked vegetables to one side of the pan and scramble the eggs on the other side before folding them together.
- Lower the heat once the eggs go in and cook about 5 minutes until they are no longer runny. Gentle heat keeps the curds tender.
- Top it with 2 tablespoons of salsa and half a diced avocado for the avocado salsa variation.
- Meat lovers: cook 1/2 pound of sausage or ham with the eggs, with or without the vegetables.
Frequently Asked Questions
Is egg scramble with veggies paleo?
It is - just eggs and vegetables cooked in olive oil or grass-fed butter. No cheese or toast needed.
Can I use other vegetables in the scramble?
Absolutely. The recipe invites whatever is in the fridge - leftover vegetables and meats all work in a scramble.
How do I keep the eggs from getting rubbery?
Cook them over low heat and pull the pan the moment they are no longer runny. They keep cooking off the heat.
Can I make this scramble ahead of time?
Scramble is best fresh, but leftovers keep for 2-3 days in the fridge and rewarm quickly for breakfast.
Recipe Card
Ingredients
Method
- In a large skillet over medium heat, heat the olive oil.
- Sauté the onion until slightly translucent, about 5 minutes.
- Add the mushrooms, and cook for 5 minutes more.
- Finally, throw in the zucchini, bell pepper, and garlic. Increase the heat to medium-high, and cook for 5 more minutes.
- In a medium bowl, whisk the eggs together, and season with salt and pepper. Move the veggies to one side of the pan, and add the eggs to the other side. Quickly scramble them, and begin incorporating the vegetables into the eggs.
- Lower the heat and cook until the eggs are no longer runny, about another 5 minutes.
- Serve immediately.
