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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!

Nutrition facts

Per Serving

calories: 328

fat: 26.2g

cholesterol: 429.4mg

sodium: 162.9mg

saturated fat: 4.8g

potassium: 636.7mg

carbohydrates: 8.4g

fiber: 4.1g

protein: 13.8g

sugars: 6.3g

Photograph by Hannah Noonan. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.