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.
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.Â
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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Egg Vegetable Scramble Recipe Card
Egg Vegetable Scramble
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.Â
Notes
Nutrition
Who me?
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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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!
Lisa H – That is so awesome! Thank you so much for the review! 😀
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
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…