Eggs and Veggie Scramble (Paleo, Whole30)
This quick and easy egg scramble is packed with fresh veggies, protein, and flavor—a nutrient-loaded breakfast that’s paleo, Whole30, and naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Sautéing, Scramble
- Cuisine: American
Ingredients
½ sweet onion, chopped
1 bell pepper, chopped
1 large carrot, shredded
5 cremini mushrooms, sliced
1 whole egg
½ cup egg whites
1½ tablespoons coconut aminos
2 tablespoons nutritional yeast
1 avocado, for topping (optional)
1 tablespoon olive oil or preferred cooking oil
Instructions
Prep Veggies: Peel and chop onion, bell pepper, carrot, and mushrooms.
Cook Veggies: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add onion, mushrooms, bell pepper, and carrot. Cover and cook for about 10 minutes, stirring occasionally.
Whisk Eggs: While veggies cook, whisk egg and egg whites together in a bowl. Pour into a small greased nonstick pan and scramble until just cooked.
Season Veggies: Once veggies are tender, stir in coconut aminos and nutritional yeast. Cook for 1–2 more minutes until absorbed. Remove from heat.
Combine: Mix scrambled eggs into the veggie mixture until well combined.
Serve: Divide onto two plates. Top with avocado (and fresh spinach if desired).
Notes
Soy sauce can replace coconut aminos if you’re not on Whole30.
Carrots add great texture, but you can swap in zucchini, asparagus, or any leftover veggies you have on hand.
Nutritional info does not include avocado or spinach toppings.
