Colorful Scrambled Eggs with Vegetables
Servings: 2 servings
Print RecipeDelicious 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 the cast iron skillet and add the butter used for cooking (or coconut oil). Make sure not to burn the butter by keeping the heat to medium temperature.
- Once the butter is almost 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 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 the 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: avocado oil, extra virgin olive oil, or extra virgin coconut 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 thin slices of it and next time increase the portion a bit more.
Optionally you can also add walnuts or olives as a side - kalamata olives or green olives are perfect with this dish.