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 whole plate is loaded with plenty of real nutrients – think vitamins, minerals, phytonutrients, healthy fats, plus lots of those gut-friendly stuff like soluble fiber and raw enzymes.

Guys … and girls, 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 the scrambled eggs

Before we go into the kitchen, let’s see what exactly goes into this recipe for scrambled eggs with vegetables. We have:

Eggs – Eggs are one of the most nutrient dense things that you can eat plus, when cooked right, they taste literally amazing!

Leeks – We use leeks to balance the fatty content of those eggs, but I also love leeks because it enriches the taste of this entire meal. That’s not all because leeks are also loaded with prebiotic fiber which is 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 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 any meal that needs a bit of fat (not only eggs). Besides being a healthy cooking type of fat (think “no oxidative stress”) these healthy fats will improve the fat profile of any meal. This way you’ll end-up consuming more healthy fats that will hopefully 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 snd 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, eating tomatoes with every salad (especially in the summer). They are nutrient-rich plants that, when grown correctly, will taste amazing and will deliver an assortment of beneficial nutrients. Buy organic if possible!

Baby Spinach – You don’t need a lot of spinach to make a great side for almost any meal (well … 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. Again, 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 fatty taste but also to protect the delicate fats from oxidation.

How to serve these scrambled eggs

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. From my travels, I discovered that German people also love sour breads and one can easily find different bread variations there.

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

• raw walnuts
• kalamata or green olives
• other raw vegetables like cucumber, radishes, onion, jalapenos or chili peppers
• lightly boiled vegetables like broccoli or 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 veggies
• grapefruit juice in place of lime juice

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. Last, 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 recipe? Let me know in the comments.