Veggie Egg Scramble – Healthy Scrambled Eggs Recipe

 

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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!Directions. Step 1. Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.

Step 2. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs. Heat olive oil in a large skillet over medium-high heat; cook and stir black beans, onion, and green bell pepper until onion is translucent, 5 to 10 minutes. Directions In a bowl, whisk the eggs, whites, wine or broth, salt, pepper and garlic powder; set aside.

In a large nonstick skillet, saute the green pepper, onion and mushrooms in. This Veggie Egg Scramble recipe is very hearty and works for any meal of the day. Eggs are a great source of lean protein and B vitamins and the vegetables add a healthy amount of fiber and vitamins, as well. This recipe is low in sugar and calories, but high in protein, which makes it very filling.

In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet.

Cook and stir over medium heat until eggs. Heat a medium-sized skillet over medium heat with 1 teaspoon of avocado oil, or your favorite cooking oil. While the pan heats, dice up your zucchini and pepper into bite-sized pieces. Then add the veggies to the hot skillet stirring every couple of minutes. While the veggies cook.

4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.) 3 scallions, thinly sliced, green and white parts separated. 1 teaspoon minced fresh herbs, such as rosemary or thyme. 6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten. These easy vegan scrambled eggs are made with crumbled tofu and flavored with nutritional yeast garlic, and onions for a simple, hearty and healthy 5-minute breakfast.

Jump to Recipe Print Recipe This post contains affiliate links. Vegan Breakfast Scramble with Just Egg tastes so authentically like the scrambled eggs you remember. You’ll wonder if someone is playing a trick on you! Made extra delicious with bell peppers, onion, potato and spinach.

Flavor with black salt (affiliate link) for a genuine scrambled egg flavor.

List of related literature:

Sprinkle greens with pistachios and top with 1 large egg, scrambled, sunny-side up, poached, or hard boiled, or 1 serving (1/5 of a 14-ounce package) pan-warmed extra-firm tofu.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

This delicious tofu scramble is the perfect healthy substitute for traditional scrambled eggs.

“Macrobiotics For Dummies” by Verne Varona
from Macrobiotics For Dummies
by Verne Varona
Wiley, 2009

In medium bowl, with fork, mash tofu until it resembles scrambled eggs; stir in celery, red pepper, green onion, mayonnaise, salt, and turmeric.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Use this recipe as a template to make your own delicious veggie scramble.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

The vegan scrambled eggs I prepared looked and felt like real eggs, but they had a very rubbery texture, and the cooking process was considerably more involved, which may put some people off buying them.

“Future Foods: How Modern Science Is Transforming the Way We Eat” by David Julian McClements
from Future Foods: How Modern Science Is Transforming the Way We Eat
by David Julian McClements
Springer International Publishing, 2019

Feel free to use free-range or organic eggs in any of the recipes in this book, as long as they’re the right size.

“Baking For Dummies” by Emily Nolan
from Baking For Dummies
by Emily Nolan
Wiley, 2011

-Mix and put in a lecithin-sprayed baking dish: 1 diced RED ONION, 8-oz. sliced MUSHROOMS, 3 cups diced, cooked TURKEY, 1 cup ORGANIC Low Fat CHICKEN BROTH, ‘/, cup snipped FRESH PARSLEY, 1 cup Low Far COTTAGE CHEESE, 2 TBS LEMON JUICE, ‘/, cup grated PARMESAN CHEESE, and 2 Eggs.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

You can dress up this basic scrambled eggs recipe by adding to the liquid egg mixture: try 2 tablespoons of chopped fresh herbs like parsley or basil, a dash of Tabasco sauce, or a sprinkling of shredded cheese (1⁄4 to 1⁄2 cup).

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

You can mix tofu with spices and fry it in a skillet with sliced onions and bell peppers to make a tasty variation of traditional scrambled eggs.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Dress salads to which you’re adding eggs lightly and drizzle a little vinaigrette directly onto the egg.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • Other chefs suggest putting the add-ins when the eggs are half way cooked… I don’t get why they don’t add veggies or meats to it just some herbs or cheese…

  • Omg I loved it when you said you do you in the kitchen!!!! I literally love your passion!!! If I could ever get a chance to meet you I wouldn’t turn that chance down for anything!!!!

  • These look delicious. Unfortunately, I’m allergic to eggs, but I can make these meals for my spouse and see how they turn out. Thanks!

  • You’re a life saver! I had totally given up my former super healthy life style. But because of you I’m right back on track. So much diversity. Now my diet doesn’t get boring anymore.

  • Scrambled Eggs need Milk! Omelettes need Water, they each give a totally different end result. If you add Water to your scrambled you won’t get rich & creamy and Milk in your omelette gives you denser & heavier custard type rather than a light & fluffy clouds of air. A simple but vital distinction taught to me years ago by a posh hotel’s restaurant chef.

  • is there a specific reason you season the scrambled eggs only after they’re cooked? would it make a difference if I should add the season in the bowl when whisking the eggs?

  • I love scrambled eggs (the first meal I cooked for my brother & I when I was 8: scrambled eggs, toast and green peas) and these recipes look so Bomb! One thing I like, as a change up: stuff them in a pita/burrito with leftover rice and veggies. Then you have a “take along” breakfast that will satisfy! Thumbs Up!

  • “You do you in the kitchen” I love it! I really appreciate how you offer alternatives and empower us to substitute ingredients. I CAN’T WAIT to try all of these inspired scrambled egg ideas! ������

  • I hate eggs. I seriously DESPISE THEM!! However, I adore your videos so I’m watching this anyway ����
    P.s. I am LIVING for these egg-cellent puns:P sorry… That was a really bad yoke…
    You just crack me up ��

  • Thank you for your channel and teaching us new ideas and great healthy alternatives. In your recipes you use fresh herbs, was wondering what the conversion would be for dry herbs? example 1 tsp fresh oregano…..= (? tsp dry oregano ) Thank you:) love your puns and great spirit:D

  • You should crack eggs on a flat surface. This allows the membrane to remain intact, and will help hold the small shell pieces when you break the shell open and let the egg fall into your bowl.

  • this is something new… try this one… scramble eggs add tomatoes onion some cumin seeds some coriander seeds salt n pepper… try this u will love it…

  • Great video, Sara Lynn! Thank you so much! To be perfectly honest, I don’t make scrambled eggs much for breakfast except on weekends. I make scrambled eggs often for dinner. It is a great, wholesome weight loss food! I will be trying all of these, particularly the Mexican and Italian sausage recipes! Thank you so much for this yummy inspiration! ����

  • I was just asking myself how to prepare scrambled eggs today, it is such a coincidence! As always, thank you for your lovely recipes

  • I have a question. Can I prepare the vegtable fry the previous night and keep it till morning *without refrigeration*. Please reply. Thank you for the recipe

  • Awesomeee!! Love the eggs, and extra added veggies. The added veggies really create balance. Plus, besides being good for you.. good for the body and provides Lots of Protein and Amino Acids: You can get all of your essential amino acids from just 1 large egg and almost 6 g of protein, which is incredibly important for our bodies. In addition, eggs also contain necessary Omega 3 Fatty Acids: Eggs enriched with omega-3 fatty acids are super great for you and help reduce triglycerides in your body and bloodstream. This is why I create healthy dishes, and unique recipes to improve our overall healthy.. this also includes natural and herbal cures.