Whole30 Vegetable Scramble

Start your day with a burst of flavor and nutrition with this Whole30 Vegetable Scramble! Packed with vibrant veggies like zucchini, red bell pepper, baby spinach, and yellow onion, this healthy breakfast dish is the perfect blend of protein and wholesome ingredients. Whisked eggs are cooked to fluffy perfection alongside sautéed garlic and olive oil, creating a satisfying, nutrient-dense meal that's naturally gluten-free, dairy-free, and compliant with Whole30 guidelines. Ready in just 20 minutes, this versatile recipe is ideal for busy mornings or a quick, nourishing lunch. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this vegetable scramble is as beautiful as it is delicious. Indulge in a healthy breakfast made with whole foods to fuel your day the right way!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 small (diced) zucchini
• 1 medium (diced) red bell pepper
• 2 cups (loosely packed) baby spinach
• 0.5 medium (diced) yellow onion
• 2 tablespoons olive oil
• 2 cloves (minced) garlic
• 0.5 teaspoons sea salt
• 0.25 teaspoons ground black pepper
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

Crack the eggs into a medium-sized mixing bowl. Add a pinch of sea salt and ground black pepper, then whisk until fully combined. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Step 3

Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant and slightly softened.

Step 4

Stir in the diced zucchini and red bell pepper, cooking for 3-4 minutes until the vegetables begin to soften.

Step 5

Add the baby spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until wilted.

Step 6

Push the cooked vegetables to one side of the skillet and pour the remaining 1 tablespoon of olive oil into the empty space.

Step 7

Pour the whisked eggs into the skillet and allow them to set for 10-15 seconds before stirring gently with a spatula. Cook the eggs while stirring, incorporating the vegetables into the scramble as they cook.

Step 8

Season the scramble with the rest of the sea salt and ground black pepper to taste.

Step 9

Once the eggs are fully cooked but still tender, remove the skillet from heat.

Step 10

Garnish the vegetable scramble with freshly chopped parsley before serving warm.

Nutrition Facts

Serving size	(628.7g)

Amount per serving	% Daily Value*
Calories	679.0

Total Fat 48.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 744mg	0%
Sodium 2931.0mg	0%
Total Carbohydrate 29.4g	0%
Dietary Fiber 6.6g	0%
Total Sugars 17.8g
Protein 30.5g	0%

Vitamin D 164IU	0%
Calcium 233.7mg	0%
Iron 7.3mg	0%
Potassium 1027.7mg	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: 64.3%

Protein: 18.2%

Carbs: 17.5%