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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



  • 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!


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.


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