So here’s how it happened: AJ and I were at the grocery store and I was complaining (as per usual) about not eating enough vegetables. The particular meal I was griping about was breakfast – I seriously feel like the only thing to eat for breakfast is pure carbs, like oatmeal or cereal or toast. I mean, these things are all tasty and whatnot, but after eating the same things every day for, well, ever, I just really felt like I needed a change.
A vegetable change. Something that would fuel me for the whole day! With vitamins and antioxidants and colors other than brown!
But I was too lazy to actually come up with anything, so what did I do? I griped to AJ about it. Good plan, right?
Turns out it was. This amazing husband of mine just said “Okay, done.” And went around the store collecting all sorts of veggies that I had no idea what he was going to do with. That night, he spent an exceptionally long time preparing his lunch for the next day, which I paid no attention to because I was likely typing away on a recipe.
The next morning after we got back from our walk with the dog he went straight to the kitchen. A few minutes later I was smelling the most amazing smells I had ever smelled at 5:45 in the morning – onions, garlic, bell pepper, and more. I’m pretty sure I was doing a little happy dance while peeking over his shoulder and waiting for the food to be done.
Veggies! For breakfast! On a weekday!! I couldn’t have been more stoked. And then he added eggs. Nom nom nom nom nom. Eggs are my guilty pleasure. I loves them.
So this little breakfast scramble has become a normal part of our routine a couple times per week. AJ chops the vegetables at night, then fries them up in the morning. I always feel so energized after this amazing meal. We buy enough veggies at the beginning of the week to make a couple of these, and I love how much extra produce we’ve been eating.
And it’s also great for those that are on a Keto diet (leave out the toast) or need a gluten-free alternative for breakfeast.
This recipe actually makes quite a lot. If the two of us split it we are stuffed to the brim. You could easily feed 3 and maybe 4 if you added some toast on the side, so I’ve included that option as well.
This recipe is also amazing because of how flexible it is. Whatever are your favorite veggies of the moment, throw them in! As long as they cook in a similar amount of time. The Brussels sprouts are actually one of my favorite ingredients, something that both of us thought might be weird.Print
The most delicious breakfast you’ll ever have on a weekday! The veggies are chopped the night before, then tossed in a skillet in the morning and scrambled with egg. Less than 15 minutes later you’ll have a delicious, vegetable packed meal under your belt, ready to fight the day! A healthy, gluten-free, and Keto-friendly recipe that won’t load you down with heavy carb load.
- 1 red bell pepper, chopped
- 1/2 medium yellow onion, diced
- 1 medium zucchini, cut into half moons
- 4 oz (half box) mushrooms, sliced
- 5 medium brussels sprouts, sliced lengthwise
- 2–3 cloves garlic, minced
- 1 serrano pepper, minced
- 1 Tbsp extra virgin olive oil
- 4 large eggs
- salt & pepper, to taste
- 4 pieces of whole wheat bread, optional
- butter, vegan or otherwise, optional
- Prep all the vegetables the night before, or in the morning if you have time.
- Heat the oil in a large skillet over medium heat. Toss all the veggies in the skillet together (including the garlic and pepper), mix well and cook, stirring every now and then until starting to brown, about 10 minutes.
- While the veggies cook, crack the eggs into a bowl and beat together with a fork. If desired, add some salt to the eggs (I’d guess about 1/4 tsp, but we never measure).
- If you want to cook the eggs separately, heat another skillet over medium heat. Grease with non-stick spray, then add the eggs and cook, stirring very often with a spatula, until almost cooked but still runny. Dump the cooked eggs into the pan with the veggies and stir until evenly distributed.
- Alternatively, add the beaten eggs directly to the pan with the veggies and cook, stirring often, until the eggs are almost cooked (this is our preferred method – fewer pans!).
- Remove the pan from the heat and serve immediately. Season to taste with salt and freshly milled pepper. Serve with toast if desired.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Eggs
- Method: Stovetop
- Cuisine: Breakfast
Keywords: veggie, vegetable, breakfast, scrambled eggs, scramble, skillet, gluten-free, healthy, nutritious, quick, easy, Keto
What are your other ideas for getting some veggies in the morning? Sweet potatoes, anyone? Give us and all of the other readers your ideas in the comments below and if you love this recipe, please give it a rating!
If this healthy breakfast tingles your tummy, these will also please the palate:
- Fresh Tomato and Egg Tart with Tangy Goat Cheese and Herbs
- Simple and Delicious Crustless Quiche
- Sausage and Egg Breakfast Heap
- Easy Overnight Egg Bake
- Potato and Zucchini Frittata
- Mini Frittatas with Green Onions
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 31st, 2014. Last updated: March 22, 2020 at 16:52 pm.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).