As an Amazon Associate I earn from qualifying purchases.
This egg vegetable scramble combines fluffy scrambled eggs with a vibrant medley of colorful avocados and tomatoes and, of course, plenty of fresh basil. Packed with protein, vitamins, and minerals, this nutritious scramble is a fantastic to start your day.
I love a quick scramble. Something that comes together fast in the morning. Something that has fresh flavors I can really savor. This breakfast gave me all that and more.
About The Ingredients
White mushrooms – You can use brown mushrooms, too, if you prefer.
Green onion – Feel free to use red or yellow onions if you prefer.
Oil – Any oil you are comfortable cooking with will work here.
Avocado – Cut small for the best overall texture.
Tomato – Cut small for the best overall texture.
Fresh basil – For garnish. Use as much as you like.
How To Make Egg Vegetable Scramble
In a medium to large skillet, scramble the eggs, mushrooms, and green onions in the coconut oil.
Once done, transfer to a plate and top with the avocado, tomato, and basil. Don’t skimp on the basil because that’s the best part! Add salt and pepper to taste, and enjoy.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing is not recommended for this recipe.
Reheating Egg Vegetable Scramble
Reheat in a skillet on your stovetop.
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
More Healthy Breakfast Scrambles
Egg Vegetable Scramble
- 2 large eggs
- 2 large white mushrooms
- 1 medium green onion
- 2 tsp. oil
- ¼ medium avocado
- ½ medium tomato
- fresh basil for garnish
- In a medium to large skillet, scramble the eggs, mushrooms, and green onions in the coconut oil.
- Once done, transfer to a plate and top with the avocado, tomato, and basil. Don't skimp on the basil, because that's the best part! Add salt and pepper to taste, and enjoy.