High Protein Vegetable Scramble

Boost your morning routine or post-workout meal with this High Protein Vegetable Scramble, a wholesome and hearty dish packed with vibrant veggies and customizable protein options. Featuring a combination of fluffy eggs, nutrient-dense baby spinach, juicy cherry tomatoes, and colorful diced bell peppers and zucchini, this recipe is elevated with optional extra-firm tofu and nutritional yeast for a substantial protein punch. Infused with a hint of turmeric for added health benefits and warm golden hues, this one-pan dish comes together in under 25 minutes, making it a quick, satisfying choice for busy schedules. Perfect for breakfast, brunch, or a light dinner, this protein-packed scramble pairs wonderfully with whole-grain toast or avocado slices for a complete meal. Whether you’re fueling your day or looking to clean up your diet, this recipe delivers on both flavor and nutrition.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 3

Ingredients

• 6 large eggs
• 2 tablespoons unsweetened almond milk (or any preferred milk)
• 100 grams extra-firm tofu (optional for extra protein)
• 2 cups baby spinach
• 1 medium red bell pepper, diced
• 1 small zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 stalks green onions, chopped
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast (optional for flavor and additional protein)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon turmeric (optional for added color and nutrition)

Directions

Step 1

Crack the eggs into a bowl, add the almond milk, and whisk until frothy. Set aside.

Step 2

If using tofu, pat it dry with a paper towel and crumble it into small pieces using your hands or a fork. Set aside.

Step 3

Heat a large non-stick skillet over medium heat and add the olive oil.

Step 4

Once heated, add the diced red bell pepper, zucchini, and a pinch of salt. Sauté for 3-4 minutes until the vegetables are slightly softened.

Step 5

Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2 minutes, stirring occasionally, until the spinach is wilted.

Step 6

If using tofu, push the vegetables to one side of the skillet and add the crumbled tofu to the other side. Cook for 2 minutes, stirring gently, to warm through.

Step 7

Pour the whisked eggs into the skillet over the vegetables and tofu. Reduce the heat to low and gently stir the mixture continuously with a spatula to scramble the eggs. Cook for 4-5 minutes or until the eggs are fully set.

Step 8

Sprinkle with nutritional yeast, turmeric (if using), black pepper, and additional salt to taste. Stir to combine.

Step 9

Top with chopped green onions and serve warm.

Nutrition Facts

Serving size	(966.4g)

Amount per serving	% Daily Value*
Calories	862.3

Total Fat 52.5g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1116mg	0%
Sodium 1725.4mg	0%
Total Carbohydrate 33.0g	0%
Dietary Fiber 12.6g	0%
Total Sugars 14.1g
Protein 63.9g	0%

Vitamin D 258.5IU	0%
Calcium 1039.5mg	0%
Iron 12.5mg	0%
Potassium 1814.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 29.7%

Carbs: 15.3%