For a hearty, filling and protein packed breakfast or brunch eat your scrambled eggs loaded up with plenty of veggies. Not only it looks cheery and colourful but is healthy and delicious as well!
Boyfriend likes to have a big breakfast or rather brunch on weekends. Usually the menu consits of freshly squeezed orange juice with scrambled eggs, bacon, toast and tomatoes.
Well last week I wanted to shake up the weekend routine and make our brunch a bit more exciting, so I convinced him to let me make the scrambled eggs, which I then loaded with plenty of vegetables. (I can be sneaky like that 😉 )
I put in everything I found in our fridge: scallions, carrots, zucchini, mushrooms and red pepper. (Since Boyfriend’s a carnivore I also added some ham to his eggs as he likes how it adds a smoky flavour, but even without the ham the eggs were plenty flavourful, so it’s completely optional.)
What is great with this scrambled eggs skillet is that you can change it up any way you want: if you don’t like mushrooms leave them out, if you want to add some corn or peas, go ahead, same with eggplant pieces, olives, tofu, or grated cheese. It’s like a big mix ‘n’ match: add in whatever you feel like, it will just make the skillet more colourful and flavourful.
We ate it with some fresh juicy tomatoes and multigrain baguette, but if you are looking for a really filling breakfast you could eat it with bacon and baked beans.
- 3-5 scallions, cut up
- 1 carrot, shredded
- 1 zucchini, sliced and quartered
- 1 red pepper (you can use bell pepper as well), diced
- 1 cup sliced mushroom
- 5-6 eggs (depending on their size)
- 1 tablespoon extra virgin olive oil or coconut oil
- pinch of salt
- pinch of herbs: basil, oregano, thyme, marjoram (optional) - I used dried herbs, but you can use fresh ones if you have some on hand
- In a skillet heat the oil, then add the cut up vegetables. Sauté them for 5-8 minutes.
- In a bowl scramble the eggs, add a pinch of salt and the herbs, and pour over the vegetables once the zucchini and pepper start to soften.
- Cook for about 6-10 minutes until the eggs are cooked through.
- Serve immediately while still warm with fresh tomatoes and bread (bacon and baked beans are optional).
2. I like to use herbs as they add more flavour to dishes: you may use dry or fresh herbs, and it's completely up to your preferences with what you sprinkle your eggs.