Scrambled Eggs and Veg

My go-to favorite breakfast as it’s quick and easy and you can also make it the night before and just heat it up in the morning if you’re in a rush! Feel free to add extra green veggies if you like, or toss the scrambled eggs with some extra spinach or lettuce and make it a breakfast salad.

Serves 1


  • 2 eggs
  • 1 cup pumpkin/squash
  • 1 cup green veggies (spinach, broccoli, bok choy, kale etc.)
  • 1 tbs olive oil


  1. Finely dice the sweet potato/pumpkin and green veggies
  2. In a bowl whisk 2 eggs and 1 tbs water
  3. In a skillet/frypan, heat the olive oil and the sweet potato/pumpkin until crispy - about 5 mins
  4. Then add the green veggies and cook for 2 mins, and then the eggs and stir until cooked
  5. Serve and enjoy!

By providing your email address, you are agreeing to our privacy policy.

Nutrition facts

Per Serving

  • calories: 328
  • carbohydrates: 8.4g
  • cholesterol: 429.4mg
  • fat: 26.2g
  • fiber: 4.1g
  • potassium: 636.7mg
  • protein: 13.8g
  • saturated fat: 4.8g
  • sodium: 162.9mg
  • sugars: 6.3g
Photograph by Hannah Noonan. All rights reserved. Used with permission.

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

Join the conversation

Please read our rules before commenting.

Community Poll

How confident are you that you know all the ways you can spend health savings account (HSA) and flexible spending accounts (FSA) funds?