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Colorful Scrambled Eggs with Vegetables

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 2 servings
Author: Marcel Corbeanu
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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.


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
  • 1 tbsp butter or coconut oil (for cooking in the skillet)
  • fresh dill or parsley (optional)

Side Veggies

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


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 constantly making sure that 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. Add the side veggies below and enjoy while still hot.

Side Veggies

  • Add half of the scrambled eggs to a big plate.
  • Peel the avocado and remove the seed using a knife. Slice it gently into thin slices.
  • Add ½ sliced avocado, ½ sliced tomato and one handful of baby spinach into the plate with the eggs. Add a bit of freshly squeezed lime or lemon juice on top of the avocado.
  • That was it! Enjoy!


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 coconut oil.
Add a bit of freshly squeezed lime or lemon juice on top of the avocado to “cut” the avocado fats - this makes it more easily to eat. Or you can try a pinch of Himalayan salt which should produce the same effect.
Adding lime juice and salt on top of the avocado should also make it more flavorful and easier to eat.
If avocado is not your thing, start with only 2-2 thin slices and next time increase the portion a bit more.
Optionally you can also add walnuts or olives - kalamata olives or salty green olives are perfect with this dish
Course: Breakfast, Lunch
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Sugar-Free, Vegetarian
Keywords: avocado, baby spinach, eggs, mushrooms, tomatoes