Delicious and Healthy Scrambled Eggs Recipes with Vegetables

healthy scrambled eggs recipe with vegetables

Eggs are full of proteins, vitamins and fats. Having eggs for breakfast daily boosts your metabolism and provides you with plenty of essential vitamins and nutrients. Here are few scrambled egg recipes with loads of vegetables.

Healthy Veggie Egg Scramble is a delicious breakfast or easy dinner filled with veggies and ready in no time, here it is! The best egg scramble loaded with healthy veggies!  A great way to use up your veggies in the fridge to make the best  scrambled eggs and veggies

Recipe 1

Food on a wooden table


  • 4 large eggs, lightly beaten
  • 1/4 cup fat-free milk
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small tomato, chopped and seeded


In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts

3/4 cup: 173 calories, 10g fat (3g saturated fat), 373mg cholesterol, 455mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

Recipe 2

A plate of food with rice meat and vegetables


  • ½ cup chopped fresh broccoli florets
  • ½ cup diced fresh mushrooms
  • ½ cup diced red pepper
  • ½ cup diced orange pepper
  • 1 cup fresh spinach
  • 6 large eggs see note below
  • ¼ cup 1% milk
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt, or to taste
  • butter flavored cooking spray
  • grated cheddar cheese, optional


  • Heat a medium skillet over medium heat spray the non-stick cooking spray. Add to skillet broccoli, mushrooms, red pepper, and orange pepper. Saute about 5 minutes until the veggies begin are soft. Add spinach and cook another 2 minutes to wilt the spinach.
  • While the veggies are sauteing, in a medium mixing bowl add the eggs, milk, pepper, and salt.  Whisk to completely blend the eggs. The longer the eggs are whisked, the fluffier they are when cooked.
  • Add the egg mixture to the veggies. Let cook about 1 minute until eggs begin to set. Push the eggs towards the center of the pan and gently fold over. Tilt pan slightly to allow the liquids to cook through.  Continue to do this until the eggs are just about set.  If adding cheese, do so now. Remove from heat and let rest one minute.  Serve and enjoy

Tips on making the best Healthy Veggie Egg Scramble

  • Using the whole egg is the norm as I am looking for a hearty meal with protein and veggies.
  • Cut Cholesterol by using half egg whites and whole eggs.
  • Adjust vegetables to what is in the fridge or your favorites.
  • Make a large quantity. Split into 3 containers to reheat during the week for a quick and healthy breakfast.
  • When making the scramble, let the eggs settle for a minute. Then push eggs forward and gently fold over.
  • Once eggs are just about done, transfer to plate and they continue to cook one more minute.
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