(Veggie Basil Egg Scramble is the perfect go-to breakfast, and for my other favorite one, check out this tropical smoothie bowl here!)
Step by Step Instructions:
Veggie Basil Egg Scramble will come together in a snap, which is why I make it all the time, so here’s what you’ll need: Avocado Oil (or cooking oil of choice), Fresh Basil, Salt & Pepper, Zucchini (I usually use about 1/3 to 1/4 of a zucchini depending on the size), Sweet Pepper (I use half of it and save the other half for the next morning), handful of Grape Tomatoes, and 2 Eggs. So I love some hot sauce as well but that’s optional and not pictured here.
To start off, heat a nonstick skillet over medium heat with about a teaspoon of avocado oil.
While the pan heats, chop up the zucchini into bite-sized pieces.
Then cut the “cheeks” off of the peppers, and refrigerate half of them for another day.
Then chop up the remaining pepper into bite-sized pieces as well.
Now add the veggies to the hot skillet, stirring occasionally until they’re browning.
Rinse the tomatoes and then slice them lengthwise while the veggies cook.
Once you see the veggies starting to brown, add the tomatoes and tear up one large basil leaf. Then cook until they’re nicely brown.
While the veggies cook, put 2 eggs and salt and pepper into a bowl and whisk your heart out!
This Veggie Basil Egg Scramble will be done in no time, so put the finished veggies in a bowl.
Remove the pan from the heat and wipe out with a paper towel, then add another teaspoon of oil to the pan.
Add the eggs to the oil (off the heat) and let them start to set up a little.
Then transfer the eggs to the burner over low heat and scramble until they’re done.
Finally add the veggies to the pan and stir. Now your Veggie Basil Egg Scramble is all done, and enjoy it right away topped with freshly cracked pepper, sea salt, and hot sauce! Happy breakfasting!
Veggie Basil Egg Scramble
Yield 1 serving
This is one of my go-to recipes year round, because you can throw whatever veggies you want in with your eggs. Then top with some hot sauce and fresh herbs and you've elevated your eggs with this healthy breakfast!
Egg Scramble Ingredients:
- Zucchini, chopped (as much as you like, I tend to do about 1/2 cup or so)
- Half a Sweet Pepper, chopped (save the rest for the next day)
- 6-8 Grape Tomatoes, sliced lengthwise
- Fresh Basil Leaf, torn
- 2 t. Avocado Oil
- 2 Eggs
- Salt and Pepper
- Hot Sauce (optional)
Heat a medium-sized skillet over medium heat with 1 teaspoon of avocado oil, or your favorite cooking oil.
While the pan heats, dice up your zucchini and pepper into bite-sized pieces. Then add the veggies to the hot skillet stirring every couple of minutes.
While the veggies cook, slice the grape tomatoes. Then add the tomatoes and basil to the veggies after the zucchini has started to brown a bit.
Next whisk together the egg and salt and pepper to taste.
Once the veggies are cooked, transfer them to a separate dish. Then remove the pan from the heat, add another teaspoon of oil, and our the eggs into the oil. Let the hot pan start to cook the eggs, then return it to the pan with a low heat and finish cooking until they’re cooked through.
Add the veggies back to the pan and toss to combine. Then serve the meal right away topped with freshly cracked pepper, sea salt, and hot sauce and enjoy!
Serving Size 1 recipe
Amount Per Serving
% Daily Value
Total Fat 19 g
Saturated Fat 4 g
Unsaturated Fat 8 g
Cholesterol 430 mg
Sodium 134 mg
Total Carbohydrates 13 g
Dietary Fiber 2 g
Sugars 4 g
Protein 14 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.