Lauren Kelly Nutritionist

Better Health, Better Food, Better You

Veggie Egg Scramble

on July 16, 2012

I will admit this is not the fanciest Meatless Monday dish, but it just may be one of my favorites 🙂 It is so easy and the best part is hat you can use whatever you have in your fridge!  It’s packed with protein and it’s a great way to get your servings of veggies in for the day.  I made my family grilled shrimp for dinner and since I don’t eat any seafood, I made this for myself.  I know, I know, I am so boring.  Yeah, I’ve heard it all before.  I’ll take this over seafood ANY DAY.  Well, I guess I’d even take burnt toast over seafood but you get the idea.

Back to my dinner….so simple.  Yummy.  Try it.

Veggie Egg Scramble

  • 1 cup of chopped broccoli
  • 1/2 cup sliced grape tomatoes
  • 1 Tablespoon grapeseed oil
  • 1 clove garlic, chopped
  • fresh basil
  • 1/2 teaspoon sea salt
  • 1 teaspoon oregano
  • 1 Tablespoon shredded cheese of your choice (I used manchego)
  • 1 whole egg, 3 egg whites


  1. Place oil and garlic in saute pan.  Add veggies and seasonings and cook until they are still crunchy.
  2. While veggies are cooking, place egg and egg whites in a bowl and whisk them until frothy.
  3. Pour eggs into saute pan and continue to mix thoroughly while eggs form and scramble.  * I like my eggs cooked WELL but cook until your desired consistency.
  4. ENJOY 🙂



5 responses to “Veggie Egg Scramble

  1. Ann says:

    My favorite “fast food”–love it!!!

  2. Deborah says:

    This recipe sounds wonderful and reminds me of the frittata that my grandmother used to make 🙂 Will give it a try soon!

  3. This is a great protein packed meal! I love all the veggies in here…yum! Thank you for sharing on Fit and Fabulous Fridays Lauren!

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