Egg Vegetable Scramble Recipe

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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.

Clean Eating Egg & Vegetable Basil Scramble

About The Ingredients

Eggs

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. 

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing

Freezing is not recommended for this recipe.

Reheating Egg Vegetable Scramble

Reheat in a skillet on your stovetop.

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More Healthy Breakfast Scrambles

Clean Eating Egg & Vegetable Basil Scramble

Egg Vegetable Scramble

A delicious egg breakfast with fresh produce and Italian flavors.
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Course: Breakfast
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 serving
Calories: 316kcal

Ingredients

  • 2 large eggs
  • 2 large white mushrooms
  • 1 medium green onion
  • 2 tsp. oil
  • ¼ medium avocado
  • ½ medium tomato
  • fresh basil for garnish

Instructions

  • 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. 

Notes

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

Nutrition

Serving: 1entire recipe | Calories: 316kcal | Carbohydrates: 10g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 153mg | Potassium: 715mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1275IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 3mg

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4 Comments

  1. I love how this meal is simultaneously simple to cook yet complex in ingredients, tastes, and textures. Looks delicious!

    I posted a review of your recipe for Coconut Lime Quinoa, which you’ll find on the link below. If you have any questions or concerns, please let me know!

  2. Exactly the kind of meals I have been enjoying with whatever I pick in the garden. I’m having a difficult year with some vegetables; cool weather and rabbit problems. But others are doing well so I never know what to expect. I should try coconut oil instead of always EVOO. How is your little container garden doing?

    Thanks for all your great ideas!

    Mary

    1. Mary – Ya, our problem here are gofers. Pesky little buggers. But it hasn’t been an issue for us really because I’m gardening in containers. But I’m afraid my containers are too small. Most of my plants are turning yellow. We are still getting veggies, but not as many as we would if they had some room to spread their roots. Oh well… live and learn…