Vegetable Herb Breakfast Scramble

Vegetable Herb Breakfast Scramble

Super easy, super healthy! When you’re in a hurry to eat, don’t forget scrambled eggs for any meal or snack. A few chopped and sautéed vegetables are needed (even left-overs will work) in the beginning, then cook eggs in the pan, as you normally would and you’ve got high quality and delicious nutrition! A few extra seasonings and herbs make it extra delicious!

Vegetable Herb Scramble
Prep time
Cook time
Total time
Super easy, super healthy!
Recipe type: Breakfast, skillet,
Cuisine: Californian
Serves:: 2 servings
  • 4 large eggs
  • 1 C Finely chopped zucchini and/or yellow squash
  • 1 T Olive oil
  • ¼ t Fresh garlic clove, finely chopped
  • ½ t fresh or dried thyme
  • Pinch of Red Pepper flakes
  • Sea Salt
  • Freshly ground pepper
  • 1 T Chives or green onion, finely chopped
  1. Over medium-high heat in a non-stick skillet, warm olive oil.
  2. Add garlic and cook for about 30 seconds to 1 minute, trying not to brown.
  3. Add squash(es), thyme, red pepper flakes and season with salt and pepper.
  4. Cook and stir for 3-5 minutes until softened.
  5. Reduce heat to medium low.
  6. Whisk eggs together well until completely mixed.
  7. Add to vegetables in skillet and cook without stirring for one minute.
  8. Gradually, with a spatula, gently push egg mixture from perimeter of skillet towards center of pan.
  9. Allow liquid egg mixture to flow around cooked egg onto skillet.
  10. While still slightly moist, and before all of egg is dry looking, remove vegetable egg mixture from pan onto serving plate(s).
  11. Season again with salt and pepper and garnish with chopped chives to garnish.


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