Veggie packed scrambled eggs recipe

Vegetables Mixed With Scrambled Eggs On A Plate

This Veggie Packed Scrambled Eggs Recipe is not just healthy its very nutritionally dense, it also is an easy way to get your vegetables in too.


1 tsp coconut oil or ghee
1 celery stalk, sliced
1⁄2 a green or red bell pepper, core and seeds removed and diced
70g cauliflower, cut into small florets
a small handful of kale
30g closed cup or button mushrooms, chopped
2 tsps soy sauce or tamari
3 eggs
a pinch of ground black pepper

Serves 1

Per serving:

304 calories
20g fat
8g carbs
23g protein

Cooking Instructions

Heat half of the oil/ghee in a frying pan. Add the pepper, celery, cauliflower, kale and
mushrooms. Sauté for 3-4 minutes, stirring occasionally, until soft.
Drizzle the soy sauce or tamari over the vegetables and stir well.
Remove the vegetables from the pan and set aside.
Heat the remaining oil/ghee in the pan. Pour the eggs into the pan and cook for 2-3
minutes, stirring all the time.
Turn off the heat and add the ground black pepper.
Add the vegetables back into the pan and stir well. Serve.
Consume immediately.

Nick Wardle
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