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With people running out the door in the morning, it can sometimes be difficult to get the nutrients we need to start the day off right. Eggs are a great way to get protein (and if you’re worried about your health you can always use just the whites) and we love that they’re so customizable; you can use practically anything you’ve got in your fridge and it’s good for you! While you do need more time than you would allot for a piece of toast for this dish, it’s got protein and vegetables (and fruit), and will keep you going all day!

Vegetable Breakfast Scramble

(Serves 1-2)


  • 3-4 eggs, beaten
  • 1 cup mushrooms, sliced
  • 1 cup plum (or cherry) tomatoes, halved
  • 1 cup red bell peppers, chopped
  • 1 cup red onion, chopped
  • 2 tablespoons olive oil
  • salt and pepper, to taste


  1. In a large skillet, heat your olive oil over medium heat and begin sauteing peppers, then add mushrooms, onions and tomatoes, until browned to your liking.
  2. Beat your eggs in a separate bowl and add salt and pepper.
  3. Once vegetables have softened, pour eggs into skillet. Evenly swirl the eggs around the entire bottom of the pan and cover the skillet. Reduce heat to medium-low so eggs and vegetables don’t burn.
  4. Cook until eggs are just set, around 6-8 minutes, and add seasoning if needed. Cut into wedges and serve warm.