Egg & Veggie Scramble

Serves 5-7.


  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 2-3 cups of chopped vegetables (such as greens like spinach, kale, or chard, broccoli, peppers, tomatoes, brussels sprouts, mushrooms, etc),
  • 10 eggs
  • Salt and pepper to taste
  • 2-3 tablespoons butter or coconut oil
  • Optional spices: chili powder, paprika, garlic powder, oregano, thyme
  • Optional toppings:  cheese, avocado, green onion, parsley, cilantro



  1. Crack eggs into a mixing bowl and beat together to scramble.
  2. Heat the oil in the skillet over medium add onions, and sauté until translucent, about 5 minutes.
  3. Add garlic and sauté for 1-2 minutes longer, or until fragrant.
  4. Add vegetables and sauté until wilted. 
  5. Lower the heat to medium-low and add the eggs to the skillet.  Season with salt, pepper and spices and mix thoroughly. 
  6. Stir mixture while egg cooks; continue until the eggs are set and no longer runny, approximately 10-15 minutes.