Mixed Veggie Egg Scramble
Servings Prep Time
2 5minutes
Cook Time
Servings Prep Time
2 5minutes
Cook Time
  • 5 egg
  • 1/8teaspoon sea salt
  • black cracked pepper– to taste
  • 1teaspoon olive oil
  • 1/2 onion– finely diced
  • 1 carrot– julienne sliced
  • 1 zucchini– julienne sliced
  • 1cup alfalfa sprouts– optional
  • 1oz kale– or baby kale leaves, lettuce or greens
  • 4 cherry tomatoes– halved
  • 2slices lemon
  1. Crack the eggs into a bowl, add a pinch of salt and pepper to season and use a fork to beat them well.
  2. Heat a fry pan over high heat with the olive oil.
  3. When it’s hot, add the onion and carrot and sauté until they are brown – around 3-5 minutes.
  4. Add the zucchini into the pan and cook for a further 2 minutes.
  5. Pour the egg mixture over the top of the vegetables and then gently stir until the egg is cooked through.
  6. Serve with a side salad of kale leaves, alfalfa, and tomato, and a twist of lemon.
Recipe Notes


  • Add your favorite combo herb blend to the mix
  • Top with shredded cheddar or Parmesan cheese
  • Serve in a bowl topped with freshly diced tomato
  • Add mushrooms to the mixture

NOTE: You can make this veggie scramble with any type of vegetable you have on hand. So switch it up and experiment!

And, you don't have to eat it with a salad side, just place in a bowl and enjoy!