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    Home » Breakfast and Brunch

    Jul 29, 2022

    Veggie Scrambled Eggs

    Published on Jul 29, 2022. Updated on Oct 20, 2023. By Tayo. This post may contain affiliate links. See Disclosure. 4 Comments

    Jump to Recipe
    pinterest image for 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, these scrambled eggs will leave you so satisfied, you might just end up having a late lunch!

    this amazing veggie egg scramble is low carb and paleo

    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!

    veggie scrambled eggs is a great way to start your mornings

    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.

    ingredients to make veggie scrambled eggs

    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!

    2nd and 3rd steps when making egg scrambles

    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.

    veggie scrambled eggs is loaded with proteins and fiber

    Your veggie scrambled eggs are ready!

    Enjoy with some sausages, bacon, or biscuits. You can also eat it with a side of broccoli or cauliflower.

    If you love egg dishes as much as I do, try these recipes:

    Shakshuka For One (African Poached Eggs)

    Sausage and Spinach Frittata

    Spicy Omelet

    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
    Keto Cinnamon Bagel Bites

    📖 Recipe

    featured image for veggie scrambled eggs

    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!
    5 from 2 votes
    Print Pin SaveSaved!
    Course: Breakfast
    Cuisine: African, American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2
    Calories: 409kcal
    Author: Tayo Oredola
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    Ingredients

    • 4 eggs
    • ¼ cup olive oil
    • 1 tablespoon coconut milk
    • 4 mini bell peppers red, orange, green, yellow
    • ¼ red onions
    • 1 teaspoon bouillon powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon cayenne pepper
    • ½ teaspoon 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

    Serving: 2g | Calories: 409kcal | Carbohydrates: 6g | Protein: 12g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 327mg | Sodium: 971mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2550IU | Vitamin C: 99.1mg | Calcium: 49mg | Iron: 2.5mg
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    Reader Interactions

    Comments

    1. Yemisi says

      July 31, 2019 at 3:22 pm

      Looks so good, will definitely give it a try.

      Reply
      • Tayo says

        August 02, 2019 at 1:07 pm

        Let me know how it turns out!

        Reply

    Trackbacks

    1. 21 Healthy Recipes for Weight Loss on a Budget says:
      Apr 30, 2020 at 12:57 pm

      […] Veggie Scrambled Eggs from Low Carb […]

      Reply
    2. Low-Carb Jalapeno Popper Frittata Recipe - Simply So Healthy says:
      Jul 31, 2019 at 2:44 pm

      […] an omelet, or scramble them. Use your creativity and add cooked meats or veggies. Check out these veggie scrambled eggs for […]

      Reply
    5 from 2 votes (2 ratings without comment)

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    tayo oredola

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