Eggs and Veggie Scramble (Paleo, Whole30)

Why You’ll Love This Recipe

I like that this scramble is versatile and works with almost any vegetables I have on hand. It’s a great way to use up leftovers, and I can easily adjust the ingredients to fit my taste or what’s in season. Since it comes together in just minutes, it’s perfect for busy mornings, but it’s filling enough to keep me satisfied until lunch. Plus, with the optional avocado topping, it feels extra nourishing and complete.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ sweet onion

• 1 bell pepper

• 1 large carrot, shredded

• 5 cremini mushrooms

• 1 egg

• ½ cup egg whites

• 1.5 tablespoons coconut aminos

• 2 tablespoons nutritional yeast

• 1 avocado, for topping (optional)

directions

1. Peel and chop the onion, bell pepper, carrot, and mushrooms.

2. Heat 1 tablespoon of oil in a pan over medium-high heat. Add onions, mushrooms, peppers, and carrots. Cover and cook for about 10 minutes, stirring occasionally.

3. In a separate pan, spray with nonstick spray. Whisk together the whole egg and egg whites, then pour into the pan. Cook until scrambled.

4. Once the veggies are softened, stir in coconut aminos and nutritional yeast. Cook for 1–2 minutes until the liquid is absorbed. Remove from heat.

5. Add the scrambled eggs to the veggie mixture and combine.

6. Divide between two plates and top with avocado or fresh spinach if desired.

Servings and timing

This recipe makes 2 servings. Prep time is about 10 minutes, cook time is 2 minutes for the eggs and about 10 minutes for the veggies, totaling around 12 minutes.

Variations

• I like adding zucchini, asparagus, or spinach if I want extra greens.

• For a spicier version, I sometimes add red pepper flakes or jalapeño.

• If I’m not following Whole30, I replace coconut aminos with soy sauce for a different flavor.

• I sometimes swap nutritional yeast for a sprinkle of dairy-free cheese.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them gently in a skillet over low heat. I avoid reheating in the microwave because the eggs can get rubbery.

FAQs

Can I make this scramble ahead of time?

Yes, I can prep the veggies the night before or cook the full scramble and store it for up to 2 days.

What oil works best for cooking the veggies?

I like using olive oil or avocado oil, but coconut oil also works well for a Paleo option.

Can I use whole eggs instead of egg whites?

Yes, I can replace the egg whites with 2–3 more whole eggs depending on how rich I want the scramble.

Is this recipe dairy-free?

Yes, it’s naturally dairy-free thanks to the use of nutritional yeast for a cheesy flavor.

Can I freeze this scramble?

I don’t recommend freezing it since scrambled eggs and veggies lose their texture after thawing. It’s best enjoyed fresh or stored in the fridge short-term.

Conclusion

This Eggs and Veggie Scramble is one of my favorite ways to start the day with a balanced, healthy meal. It’s easy, flexible, and packed with flavor, making it a breakfast I don’t get tired of. I like how quickly it comes together and how I can switch up the vegetables for endless variety. It’s a simple recipe that proves healthy eating can also be delicious and satisfying.