This veggie scrambled eggs recipe is one of my favorite breakfast recipes. Here’s why:

  • It’s so easy to make and only takes about 20 minutes to prep and cook. If you prep the veggies in advance, it’s even quicker.
  • It’s a wonderfully healthy recipe, as you pair scrambled eggs with fresh vegetables and only add small dashes of milk and olive oil. This protein-packed meal also gives you a good dose of vitamins and minerals, depending on what veggies you choose.
  • Speaking of, you can use whatever vegetables you like. While I’m using mushrooms and spinach, I’ve included several more options below. 
  • It’s vegetarian, keto, and low-carb.
  • Vegetarian egg scramble is a great meal prep option. Double or triple the recipe and you have breakfast sorted for the next few days.

Veggie Scrambled Eggs Article

If you’re looking for a filling breakfast dish that screams healthy eating and will help you power through a busy morning, you need to make this veggie scramble recipe.


  • If you want to make a cheesy veggie egg scramble, add some shredded cheddar cheese or freshly grated parmesan cheese to the scrambled eggs just before serving.
  • If you’re not a fan of dried dill, you can use the dried herb of your choice, like Italian seasoning, thyme, rosemary, or oregano. 
  • Alternatively, add a teaspoon of minced fresh herbs to the vegetarian scrambled eggs, like rosemary, basil, parsley, or thyme.
  • Want to add some meat to your scrambled eggs with veggies? Opt for chorizo, leftover baked ham if making over the holidays, or cooked crispy bacon bits. 
  • For a vegan alternative, add cooked tofu.
  • If you’d like to add a little heat, add a dash of Tabasco sauce or your favorite hot sauce to the scrambled egg mixture before adding it to the skillet.


What vegetables go with eggs?

There are so many vegetables that go with eggs. So choose your favorites and feel free to add them to this healthy egg scramble recipe:

  • Chopped tomatoes
  • Diced carrot
  • Green onion or yellow onion. Saute them first before adding the sliced mushrooms.
  • Yellow, green, or red bell peppers
  • Sliced avocado or guacamole, which I’d serve on the side.
  • Potato or sweet potato cubes. They might take a little longer to cook.
  • Asparagus, which is another vegetable I’d roast separately before serving on the side.
  • Diced zucchini
  • Kale. In fact, you can substitute the spinach for your favorite leafy green (or use a combination). Other options include swiss chard and mustard greens.
  • Chopped cauliflower or broccoli florets, which you might need to saute for a little bit longer until they’re cooked to your desired tenderness.

Can we eat eggs and vegetables together?

This healthy breakfast scramble recipe says yes, you absolutely can eat eggs and vegetables together. The combination is indeed delicious!

Can I use egg white instead?

You certainly can use egg whites in veggie scrambled eggs. Substitute one egg for two egg whites.

How do you serve veggie scrambled eggs?

Now, this scrambled eggs with vegetables recipe is delicious to serve for breakfast as is. But if you like, you can serve it with your toasted bread of choice for an even more filling meal. This might be a bagel, gluten-free bread, a biscuit, or even warm tortillas to make breakfast tacos. Another option is to serve it with a side of hash browns or breakfast potatoes.

How do you store leftover veggie scrambled eggs?

This recipe is for one serving of vegetable scrambled eggs. However, if you want to meal prep, double or triple the recipe and then store the cooled leftovers in airtight containers in the fridge for up to three days. Then you can simply reheat them in the microwave, oven, or on the stovetop until heated through.


Veggie Scrambled Eggs

4.12 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Mediterranean
Servings 1
Calories 424 kcal


  • 2 tbsp extra virgin olive oil, divided
  • 1 cup sliced mushrooms
  • Salt and pepper, to taste
  • 1 cup chopped spinach
  • 2 eggs
  • 1 tbsp half and half, cream, milk, almond milk, or soy milk
  • ¼ tsp garlic powder
  • ¼ tsp dried dill


  • Heat 1 tablespoon of the olive oil in a skillet over medium heat.
  • Add the mushrooms and a dash of salt and pepper. Saute for 5 minutes, until the mushrooms are soft. Add the spinach and saute for a minute or so, until the spinach is wilted. Remove the veggies from the pan.
  • In a bowl, whisk the eggs, half and half, garlic powder, dill, and a dash of salt and pepper until the ingredients are well combined.
  • Heat the remaining tablespoon of olive oil in the skillet over low heat. Pour in the egg mixture, scrambling them with a spatula by gently pulling them across the pan to form large, soft curds. Once the eggs are thickened, add the cooked vegetables and stir until no visible liquid egg remains. Add more salt and pepper, if needed.


Calories: 424kcalCarbohydrates: 6gProtein: 16gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.03gCholesterol: 333mgSodium: 164mgPotassium: 631mgFiber: 2gSugar: 3gVitamin A: 3356IUVitamin C: 11mgCalcium: 103mgIron: 3mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →
Mediterranean Living

Our Newsletter

Get seasonal recipe ideas as well as special offers on our online programs, live webinars and video releases. Sent once a week.