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.
Oh I just adore egg breakfasts with tons of fun, colorful veggies. Such a great, healthy start to the day!
I agree Chrissa, healthy, delicious and so filling! (And I also love how colourful and cheery it looked 😉
I love meals like this! Eggs are the absolute best and as you’ve pointed out they can go so well with everything! Thank you for sharing and for connecting us! X
Thank you for visiting Adriana! 🙂
I love one dish meals and especially ones with so many veggies. Healthy and delicious, that’s my meal motto!
I hear you Carol, and couldn’t agree more with you! And it’s always great when you have less dishes to wash 😉
This looks delicious! Love making egg scrambles! Healthy and filling too! Pinning to my breakfast board 🙂
Thank you Sherri! Yes, I love how versatile and filling eggs are!
MMmm my mom used to call these “scrumbles” and she chucked in some potatoes so it was a mix between a scramble and home fries. This looks delish
Thanks ffor the idea Georgie, some shredded potatoes would be great in this veggie scrambled eggs skillet! Will have to try it next time we make it!
What a beautiful, healthy, colorful dish! It is making so very hungry! 🙂
Haha, and an awesome bonus is that it’s ready in no time, so youo can throw it together even when you are in a hurry to eat 😉
Love the idea of everything but the kitchen sink scrambled eggs! Brilliant : ))
It is, isn’t it Vicky? 🙂 Thanks for stopping by!
That looks really colorful. What a fun and filling way to start the day!
Yes, I loved how many colours were on my plate, so cheery 😀
Scrambled eggs breakfast sounds yummy. These do look so cheery and colorful.
They do, don’t they? Perfect to cheer up a grey autumn morning 😉
This looks so good! Eggs are a great way to sneak veggies into your diet!
I agree, but I had to convince Boyfriend, because until recently he only ate some tomatoes with his eggs on the side, not mixed in them.
OH SO IN LOVE with this rainbow deliciousness!!!
Thank you GiGi, it sure looked pretty (and was soo good) 😀
As always, love the combination of eggs and vegetables! Thanks for sharing!
You’re welcome, thanks for stopping by Celine! This is a really great and so not boring combination (due to the many different colours and textures).
This would be such a treat for a weekend breakfast, yum!
Thank you for visiting my blog Jemma!
(ps. I LOVE celery! 😉 )
Even the name of this made me smile 🙂 Adore the colours, always believe that we eat with our eyes first! love that you emptied the fridge for this, it’s how I generally cook too!
Thank you Nagi! Your feedback is even more appreciated, because I was debating whether it is too unusual to put in the name of the recipe, but since it is the name I referred to it in my head, and I found one of the great things about this skillet how many different colours are in my plate, I decided to leave it. Glad it made you smile 🙂 I like colours, a rainbow of colours always cheers me up 🙂
This looks delicious! I hope to make soon and look forward to reading more of your blog.