Colorful Scrambled Eggs with Vegetables

This delicious recipe for scrambled eggs with vegetables is low in carbs, super easy to prepare and tastes amazing. Ready in 10 minutes, this meal is loaded with plenty of real nutrients – think vitamins, minerals, phytonutrients, healthy fats, plus lots of gut-friendly nutrients like soluble fiber and raw enzymes.

Lovely people … this recipe is simply amazing! It’s:

Flavorful
Satisfying
Colorful
Nutrient-Dense
Easy & Fun to Make
Versatile
Keto, Low-Carb and Whole30
& Incredibly Delicious

What goes into these scrambled eggs

Before we go into the kitchen, let’s see what exactly goes into our recipe for scrambled eggs (the side veggies will follow shortly). You’ll be using the following ingredients:

Eggs – Eggs are one of the most nutrient-dense foods that you can consume. Plus, when cooked right, they literally taste amazing!

Leeks – We use leeks to balance the fatty content of those eggs, but I also love using leeks because it enriches the taste of the entire meal. Plus leeks is also loaded with prebiotic fiber which becomes food for your gut bacteria.

Kapia Pepper (or Bell Pepper) – Peppers add nutrients, color and taste to our scrambled eggs. They’re a nutrient-dense plant that also works great in all kinds of raw recipes like salads, sandwiches, guacamole and so on. Buy organic if possible!

Mushrooms – These white and brown mushrooms are the most common type of mushrooms that you can find at the store. They’re packed with phytonutrients and fiber, vitamins and minerals, plus they are simply delicious when cooked right.

Grass-Fed Butter or Coconut Oil – As you probably know by now, we use these types of healthy fats for cooking meals that need a bit of fat (not only eggs). Besides being a healthy type of cooking fat (think “no oxidative stress” for your body) they’ll also improve the fat profile of your meal. This way you’ll end-up consuming more good fats that in turn will keep your body in the fat burning zone.

Spices and Herbs – We’re using black pepper, along with fresh dill or parsley. Be creative and use your favorite spices and herbs.

Himalayan Salt – Unfiltered unrefined pure salt straight from the mountain. No additives and preservatives, please!

What we’re using as a side

Avocado – This creamy organic avocado adds texture and flavor to any meal. And like mushrooms, avocados come with plenty of healthy fiber and potassium (plus other minerals). But that’s not all because avocados are also one of the best sources of healthy fats out there.

Tomatoes – I grew up in Romania where people are eating tomatoes with every salad (especially in the summer). Tomatoes are nutrient-rich plants that, when grown correctly, will taste amazing and will deliver an assortment of beneficial nutrients.

Baby Spinach – You don’t need a lot of spinach to make a great side for almost any meal (except for soup, I guess!). Fiber and phytonutrients, plus that light-bitter taste, these are just a few straight reasons why you’d want to include baby spinach here. Same as with peppers, buy organic if possible.

Lime or Lemon Juice – We use freshly squeezed lime or lemon juice on top of the avocado, as a way to balance the high-fat content of the avocado, but also to protect those delicate fats from oxidation.

How to serve these scrambled eggs with veggies

If you ask me, I like serving this amazing dish with freshly baked Danish rye bread (Dansk Rugbrød) or another sourdough type of bread. The Danish rye bread is my all-time favorite bread due to its low-gluten content and distinctive sour taste. In my travels I discovered that German people also love sourdough breads, and one can easily find different bread variations there as well.

Besides the avocado, tomatoes and baby spinach, you may want to include other things as “extras”. Here are a few ideas that I hope will inspire you:

• handful of walnuts or cashews
• kalamata or green olives
• other raw vegetables – cucumber, radishes, onion, jalapeños or chili peppers
• lightly boiled vegetables – green peas, broccoli, cauliflower
• feta cheese or parmesan cheese
• cooked and cooled sweet potatoes or white potatoes
• sourdough bread with raw butter on top
• other spices like thyme or basil
• 1-2 tbsp of extra virgin olive oil on top of the veggies

Give this recipe a try and I bet you won’t regret it! This simple meal works great as a breakfast or lunch, but also as a recovery meal after a training session or a walk in the forest. Lastly, don’t be shy to try any of the “extras” and let me know which are your absolute favorites!

What’s your favorite way of cooking eggs? Would you try this scrambled eggs recipe? Let me know in the comments.

5 from 5 votes

Colorful Scrambled Eggs with Vegetables

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 2 servings

Print Recipe

Delicious keto-friendly recipe for scrambled eggs with a vegetables side. Super easy to prepare and tastes amazing! Ready in 10 minutes, this recipe is loaded with real nutrients that will help you thrive all day long.

Equipment

• Skillet
• Bowl

Ingredients

Scrambled eggs

• 4 medium eggs
• 5 cm leeks (chopped)
• 1/2 kapia red pepper (cut small)
• 2 white or brown mushrooms (cut into squares)
• pinch of Himalayan salt
• black pepper
• fresh dill or parsley (optional)
• 1 tbsp butter or coconut oil (for cooking in the skillet)

Side Veggies

• 1 avocado
• 1 tomato
• 2 handful baby spinach
• lemon juice (freshly squeezed, or lime juice)

Instructions

Scrambled eggs

• Beat the eggs into a medium-sized bowl together with salt and black pepper.
• In the same bowl, add in chopped mushrooms, chopped leeks, and bell pepper. Mix a bit to combine everything.
• Preheat cast iron skillet and add in the butter used for cooking (or coconut oil). Make sure not to burn it by keeping the heat to medium temperature.
• Once the butter (or coconut oil) is melted, add in the entire eggs mixture and cook gently on small to medium heat. Using a wooden or silicone spatula, stir from time to time making sure the eggs cook evenly.
• When the eggs are cooked, remove from heat and set aside to cool down for 1-2 minutes.
• Transfer to a plate and decorate with fresh herbs. Portion cooked eggs as needed, add the side veggies for each portion, and enjoy while still fresh and hot.

Side Veggies

• Peel the avocado and remove seed using a knife. Slice avocado gently into thin slices.
• Add 1/2 of sliced avocado, 1/2 of sliced tomato, and one handful of baby spinach onto each plate.
• Add a bit of freshly squeezed lime or lemon juice on top of the avocado.
• That was it! Enjoy!

Notes

Want to enjoy this recipe while doing the Whole30? Just replace the butter used for cooking the eggs with one of the following: ghee, clarified butter, extra virgin coconut oil, or extra virgin olive oil.

Add a bit of freshly squeezed lime or lemon juice on top of the avocado to “cut” the avocado fats. Or you can try a pinch of Himalayan salt which should produce the same effect.

If avocado is not your thing, start with only a few slices and next time increase the portion size a bit more.

Optionally, add walnuts or olives as a side - kalamata olives or green olives are perfect with this scrambled eggs dish.

Course: Breakfast, Lunch

Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Sugar-Free, Vegetarian

Keywords: avocado, baby spinach, eggs, mushrooms, tomato

Author: Marcel Corbeanu