Vegetable Egg Scramble

Vegetable Egg Scramble

Start your morning with this breakfast, high in iron and protein and filled with flavorful veggies.


  • 3 mushrooms, diced
  • 1/4 cup onion, diced
  • 1 yellow bell pepper, diced
  • 3 cups spinach
  • 3 eggs
  • 1 tbs. olive oil

Makes 2 servings


  1. 1. First, dice up mushrooms, onion and bell pepper.
  2. 2. Next, add olive oil to lightly coat a medium sized frying pan and fry up the diced vegetables.
  3. 3. In a small bowl, crack 3 eggs and mix with a fork.
  4. 4. Add olive oil to lightly coat a second medium sized frying pan, then add the eggs. As the eggs begin to cook, stir them to scramble the eggs.
  5. 5. Add 3 cups of spinach to the vegetable frying pan. Place a lid on top of the spinach so it can steam.
  6. 6. As a final step, combine the cooked vegetables and egg into one frying pan, stir to mix all of the ingredients together then serve.

Nutrition facts

Per serving

calories: 195

total fat: 14.0g

saturated fat: 3.1g

cholesterol: 246mg

sodium: 132mg

potassium: 572mg

total carbohydrates: 8.0g

dietary fiber: 2.8g

sugars: 4.3g

protein: 11.2g

Photograph by Christina Saschin. 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.