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Veggie Scramble

Photo attribution: Monica Bhagwan
Ready In: 7 minutes
Serves: 1
Gluten-freeLow Added Sugar

What you'll need

Measuring cups
Measuring spoons
Sharp knife
Cutting board
Medium skillet
Medium bowl
Spatula or spoon


Serves 1
2 teaspoons Olive Oil
2 Eggs
1/3 cup Mixed Vegetables fresh or frozen, chopped
Salt to taste
Pepper to taste



Sauté veggies in a medium skillet with a teaspoon of olive oil. Place in a medium-size bowl.


Add 1 teaspoon olive oil to skillet, add eggs and stir over medium heat.


When eggs are partially cooked, add sautéed veggies. Cook until eggs are just set. Add a pinch of salt, pepper, and desired toppings.

Chef's Tips

  • Serve over some brown rice or in a warmed whole wheat tortilla or pita bread for a complete meal. Try with spinach, kale, chard, peppers, peas, onion, summer squash, or mushrooms.

Nutrition Facts

Serving Size 1.00

Serving Per Container 1

Amount Per Serving
Calories 225
% Daily Value*
Total Fat 18.5 g24%
Saturated Fat 3 g15%
Sodium 150 mg7%
Total Carbohydrate 1 g0%
Dietary Fiber <1 g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: