Egg And Fennel Scramble Recipe

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This egg and fennel breakfast scramble is a positively wonderful start to the morning.

I didn’t think it was possible, but I actually had some fennel left over from the recipe I posted recently.

Clean Eating Eggs And Fennel Scramble

This is highly unusual because fennel never lasts long around here, and I never… I mean NEVER, have leftovers. (Don’t worry, the leftovers were not as old as this post! I had to move this post around a bit.)

But this time I did, so I put it to good use in the egg scramble. And oh my, was it delicious.

This is a fabulous way to get some veggies for breakfast. You just can’t go wrong with fennel!


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Clean Eating Eggs And Fennel Scramble

Eggs And Fennel Scramble

A delicious breakfast scramble using fennel with parmesan.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 162kcal
Author: The Gracious Pantry


  • 2 cups baked fennel (see recipe link above)
  • 4 large eggs
  • salt to taste
  • grated parmesan to taste


  • Simply scramble your eggs and fennel in a skillet until the eggs are cooked.
  • Season to taste and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.5the recipe | Calories: 162kcal | Carbohydrates: 1g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 422mg | Sodium: 161mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 612IU | Calcium: 64mg | Iron: 2mg
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One Comment

  1. graciouspantry says:

    I’m not sure what “phar” fennel is either. Is that somewhere in my recipe? I don’t see it. Fennel is found in the produce section. You can ask a clerk to point it out to you. Hope that helps.

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