Veggie Scrambled Eggs

This easy, veggie scrambled eggs recipe is a great way to start your mornings. Made with healthy and colorful green, orange, red and yellow peppers and a dash of turmeric, this scrambled eggs will leave you so satisfied, you might just end up having a late lunch!

I use mini bell peppers but you can use whole bell peppers if that’s what you have on hand. If you do, you will need about a quarter of a medium-sized one.

That’s why I prefer the mini size; I can use one without having to store any excesses. For this recipe, I use red onions and red, yellow, orange and green bell peppers.

Can you tell I like colorful dishes? There’s just something about starting my day will these bright and cheerful colors!

The different colored bell peppers also taste a bit different from one another. Yellow and orange bell peppers have a slightly sweet, fruity taste, red is very sweet while green has a slightly bitter taste.

Good thing is, the veggie scrambled eggs do not taste sweet or bitter; the flavors and spices balance each other and blend together perfectly.

Another major benefit of bell peppers is that they are a great source of Vitamin A and C, with one mini bell pepper delivering 59% of the recommended daily amount of Vitamin C!

Although this is technically breakfast, there is nothing stopping you from eating it for lunch or as a side dish. You can make it as loaded as you like by adding extra veggies, but for breakfast, I like to eat a bit light.

If you’re going to add your own veggies or mix it up, it will be better to stick with veggies that cook in approximately the same time frame. If not, you might end up with some undercooked or overcooked. Or just add at different times so that the textures can be approximately the same.

I make two servings with four eggs but you can double or half the recipe as you wish. This stores well in the fridge but I never make more than two servings, so I always finish it by the next day.

I added a bit of turmeric and that’s what gives my veggie scrambled eggs its deeper yellow color. You don’t have to add this but I like to add a little turmeric every now and then because it has so many anti-inflammatory properties.

This is also one protein-packed breakfast recipe that keeps you feel for hours. Protein and fat are two macronutrients that help with satiety and help you eat less, and eggs are rated as one of the highest sources of quality protein.

How to make veggie scrambled eggs

Start by chopping the onions and bell peppers into medium-sized cubes or however small you want them to be. Break the eggs in a separate bowl, add coconut milk and salt and whisk together.

You don’t have to add the milk if you don’t want to but I add just a bit as it makes it creamier. You can also use almond milk or heavy whipping cream.

When whisking the eggs, the more you whisk, the fluffier it becomes. So whisk away!

Add olive oil to a skillet on medium heat and when it gets hot, add the chopped onions and stir for a few minutes. Add the chopped bell peppers,  bouillon powder, turmeric, and cayenne pepper.

The combination of turmeric and cayenne pepper gives a nice spicy kick to this amazing dish.

Stir for about 5 minutes on medium heat and pour in the eggs. Leave for about a minute and then break apart with a fork or a large serving spoon.

Breaking apart with a fork will create smaller and finer chunks, while a large serving spoon will create larger chunks. I used a large serving spoon because I prefer the larger chunks.

After about 2 minutes, turn off the heat. The heat from the skillet will still cook it for another minute or so, but turning off the heat will prevent overcooking.

Your veggie scrambled eggs are ready!

If you love egg dishes as much as I do, try this Sausage and Spinach Frittata. You can also enjoy these with our 90-second keto cinnamon bread that tastes just like regular bread.

Need a low carb breakfast pastry? Try these delicious recipes:

Keto Raspberry Cream Cheese Coffee Cake
Keto Cinnamon Roll Pancakes
Keto Copycat Cinnabon Rolls
Keto Pumpkin Muffins
Keto Cinnamon Roll Muffins

Print Recipe

5 from 2 votes

Veggie Scrambled Eggs

This easy, veggie scrambled eggs, made with healthy and colorful green, orange, red and yellow peppers and a dash of turmeric, is the perfect way to start your day!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: African, American

Keyword: veggie scrambled eggs

Servings: 2

Calories: 409kcal

Ingredients

• 4 eggs
• 1/4 cup olive oil
• 1 tbsp coconut milk
• 4 mini bell peppers red, orange, green, yellow
• 1/4 red onions
• 1 tsp bouillon powder
• 1/2 tsp turmeric powder
• 1 tsp cayenne pepper
• 1/2 tsp salt

Instructions

• Chop onions and bell peppers into medium-sized pieces.
• Break eggs in a separate bowl, add coconut milk and salt and whisk together.
• Add olive oil to a skillet on medium heat and when heated, add the chopped onions and stir for 2 minutes.
• Add the chopped mini bell peppers, bouillon powder, turmeric, and cayenne pepper and stir for 5 minutes on medium heat.
• Pour in the eggs, leave for about a minute and then break apart with a fork or a large serving spoon.
• Remove from heat after 2 minutes.
• Serve and enjoy!

Notes

Only 5g net carbs.

When breaking apart the eggs to become scrambled, if you prefer smaller and finer chunks use a fork, but if you prefer larger chunks, use a serving spoon.

Adjust salt and pepper to taste.

Nutrition Facts

Veggie Scrambled Eggs

Amount Per Serving (2 g)

Calories 409 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 7g44%

Cholesterol 327mg109%

Sodium 971mg42%

Potassium 277mg8%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 12g24%

Vitamin A 2550IU51%

Vitamin C 99.1mg120%

Calcium 49mg5%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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