This healthy and delicious veggie scrambled eggs recipe is the perfect way to start your morning! Serve this nutritious breakfast vegetable scramble with pico de gallo salsa, blender salsa or guacamole (smashed avocado dip)!

birds eye view of veggie scrambled eggs in pan and on plate with buttered toast, avocado, salsa and juice in background.

Healthy breakfast - scrambled eggs with vegetables

Breakfast is the most important meal of the day – ever heard of that phrase? I truly believe it is – starting your breakfast the right way has a profound effect on the rest of the day!

Breakfast is a meal that should be healthy, fun and certainly scrumptious – which is why I am so excited to share these veggie scrambled eggs!

I am a fan of scrambled eggs and absolutely love how versatile this dish is – whether you want a simple dish or to add vegetables, spices or different flavors – this dish lets you do that!

From these veggie scrambled eggs to green (spinach) scrambled eggs and veggie green (spinach) scrambled eggs – you can add so much variety to your morning breakfast!

Nothing is better than the aromas when roasting the onions and peppers in this dish – it smells like I am making fajitas (how wonderful?!).

Whether you are in the mood for some variety for breakfast or want to make your breakfast meal healthier – this is the dish for you!

This breakfast scramble consists of eggs and vegetables made in a simple way – filled with nutrients too!

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Healthy breakfast - scrambled eggs with vegetables
Why You’ll Love These Veggie Scrambled Eggs
What you'll need
Equipment
How to Make Veg Scrambled Eggs (step-by-step)
Tips to Make the Perfect Veggie scrambled eggs
How to Serve Veggie Scrambled Eggs
Storage Tips
Refined Sugar-Free Recipes
Fresh drinks
Healthy Veggie Scrambled Eggs

Why You’ll Love These Veggie Scrambled Eggs

Easy and quick to make – this recipe is very simple to make – all you need is one pan!
Incredibly tasty, healthy and wholesome – these veggie scrambled eggs are bursting with flavor and taste absolutely scrumptious. From eggs to spinach and bell peppers, this dish is bursting with nutrients to make your breakfast healthier
Mix it up and adjust as preferred – You can also mix and match the vegetables you add in this dish!

birds eye view of veggie scrambled eggs in pan and on plate with buttered toast and pico de gallo salsa in bowl.

What you'll need

Eggs: I prefer organic, free-range eggs. Egg sizes can vary based on region - if you are in the US/Canada/Australia use large eggs for this recipe. If you are based in Europe, you can use either medium or large eggs. Eggs are a ‘complete’ source of protein and a source of nutrients including vitamin B12, D and antioxidants.
Red onions: finely chopped and roasted to release their subtly sweet and sharp flavor which is perfect for this dish.
Bell Peppers: finely chopped and roasted for flavor. You can use red bell peppers or a mixture of colored bell peppers. Red pepper has a sweeter and citrusy taste compared with green peppers, which are slightly bitter, (orange and yellow peppers are in between).
Spinach: you can use either fresh or frozen spinach. If using fresh, wash and pat dry before using (to avoid adding excess water to the dish).
Grated cheddar cheese: you can use either mild or mature cheddar cheese for this recipe, this is added for extra indulgence, giving the eggs a moist and delicious, cheesy flavor.
Coriander (or cilantro): optional, but recommended to add a refreshing taste to these eggs.
Seasoning: salt and finely ground black pepper are used to season this dish
Olive oil: I prefer using extra virgin olive oil (for additional benefits including antioxidant properties). You can also use other oils including avocado oil or butter/ghee if preferred.

Equipment

I recommend using a non-stick medium/large pan to help evenly cook the vegetables and eggs without any of the ingredients sticking to the surface of the pan.
I also recommend using a silicone spatula to help you mix the vegetables and also lift, fold and mix the eggs to cook and stir them.
You will also need a grater to grate the cheese (if using).

How to Make Veg Scrambled Eggs (step-by-step)

Gently cook onions in pan. Heat oil in pan on medium heat for 30 seconds, add onions and roast for another 30 seconds.
Add bell peppers and roast. Add bell peppers and roast for another 3-4 minutes, stirring intermittently to evenly cook them. You’ll notice a roasted pepper aroma. While the peppers are roasting, crack eggs into a medium bowl and whisk for 1-2 minutes until eggs are completely whisked to form a uniform, light-yellow mixture (with a few bubbles).
Add the spinach and seasoning. Add the spinach and stir with the peppers and cook for another minute, or until soft and wilted. Add the salt and pepper.
Pour in the whisked eggs mixture into the pan.

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numbered collage showing steps to make veggie scrambled eggs, including roasting red onions and bell peppers.

Using a silicone spatula, continuously stir the eggs with the peppers, spinach and onions to combine ingredients and cook for 7-8 minutes or until desired consistency. Season with salt and pepper. You will notice the eggs start to thicken as they cook. Use the spatula to gently lift and fold the eggs from the sides and base of the pan to stir and evenly cook the eggs.
Add coriander. Once cooked to desired consistency, add fresh coriander and stir to combine.
Sprinkle grated/shredded cheese (optional) and stir to allow the cheese to melt within the eggs.
Serve and enjoy. Remove pan from heat. Serve with pico de gallo salsa, blender salsa or guacamole (smashed avocado dip).

numbered collage showing steps to make veggie scrambled eggs including mixing eggs and vegetables in pan.

Tips to Make the Perfect Veggie scrambled eggs

Use the best equipment for optimum results – use medium or large non-stick pan and silicone spatula to evenly stir and cook the vegetables and eggs.
Use low-medium heat when cooking the eggs – this helps keep the eggs moist and creamy and prevents them from sticking to the pan (or becoming too dry and rubbery).
Stir continuously after adding the eggs – use a silicone spatula to stir the eggs, by gently lifting the eggs from the sides of the pan and folding them over, this helps evenly cook the eggs to the perfect consistency whilst also preventing any part of the eggs from sticking to the pan or drying out.

close up of veggie scrambled eggs in black pan, with spoon.

How to Serve Veggie Scrambled Eggs

These Veggie Scrambled eggs are best served immediately with a range of fresh dips including guacamole (smashed avocado dip) and pico de gallo salsa or blender salsa.
Alternatively, if you want to turn this into a brunch feast – serve alongside with crispy hash browns or breakfast potatoes.
These eggs go perfectly well with a glass of our breakfast apple, orange and carrot juice!

veggie scrambled eggs on plate with buttered toast, avocado, salsa and pan in background.

Storage Tips

Fridge: If you have leftovers or wish to make in advance, transfer eggs into an airtight container and refrigerate (once cooled to room temperature) for up to 1 day.
To reheat: place eggs in a pan and cover and cook on low heat for 7-10 minutes, stirring intermittently. Alternatively, heat these eggs in a microwave-safe dish or bowl for at least 2 minutes (more depending on quantity) or until eggs are steaming. When reheating the eggs, I recommend covering them with a microwave-safe lid to prevent them from drying out.

Refined Sugar-Free Recipes

Fancy something sweet? Check out these delicious refined sugar-free recipes:

Fresh drinks

Enjoy a glass of fresh juice or smoothie: