Loaded Veggie Scramble

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This breakfast recipe is filled with protein and fiber — the perfect way to start your day!

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5 Ingredients or Less
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15 minutes or less
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For the whole family
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Diabetes-friendly
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Immune boosting
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Heart-healthy
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Anti-inflammatory
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Vegetarian
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Vegan
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Gluten-free
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Dairy-free
Loaded Veggie Scramble
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Loaded Veggie Scramble
WHAT YOU'LL NEED
  • 1 tablespoon olive oil
  • 2 cups vegetables of your choice (onion, peppers, mushrooms), chopped into small pieces
  • 2 cups fresh spinach (or 1/2 cup frozen and thawed spinach)
  • 7 eggs, whisked
  • Salt and pepper to taste
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DIRECTIONS:
  1. Heat oil in a skillet over medium heat.
  2. If you’re using onions, saut. those first for 5–7 minutes, or until soft and clear.
  3. Add the remaining 2 cups of vegetables into the skillet and season with salt and pepper. Cook until the vegetables are soft (timing will depend on the type of veggie you’re using: most non-starchy veggies take about 5–8 minutes on medium heat; dark leafy greens are more fragile and only require 2–3 minutes).
  4. If using frozen spinach, microwave the spinach for 3–4 minutes, then drain the extra liquid.
  5. Add in the spinach, stir, and cook until the leaves are gently wilted (1–2 minutes).
  6. Pour the whisked eggs over the vegetables and season with some salt and pepper. Let the eggs sit for a moment without stirring to allow them to begin setting.
  7. Start stirring the eggs and vegetables together gently with a spatula. Continue to stir slowly, allowing the eggs to cook and scramble with the vegetables.
  8. Keep stirring for about 3–5 minutes, until the eggs reach the level of readiness that you like.
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THRIVE TIP

Use frozen vegetables if you don’t have fresh ones on hand! They’re just as healthy as fresh vegetables and they last so much longer.

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