Veggie Scramble

This is a Best Food Forward brunch classic and can become a staple for you when you want a more hearty breakfast but don't have a lot of time to make it. Just throw some veggies, eggs, and seasoning into a pan and you’ve got a breakfast for champions! Feel free to customize with your favorite veggies so that you can get a huge nutrient boost before you even walk out the door. For all of our vegan (or aspiring vegan) BFFs , tofu can act as a substitute for the eggs!

Serves 3


  • 6 large eggs or 1 block firm tofu

  • 1/2 cup yellow onion

  • 1 cup diced bell pepper

  • 1 cup fresh spinach or kale

  • 6 large eggs see note below

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon salt, or to taste

  • Add extra veggies of choice (optional)

  • grated cheddar cheese, optional


  1. Heat a medium skillet over medium heat spray the non-stick cooking spray. Add chopped bell pepper, onion, and any other choice vegetables. Saute about 5 minutes until the veggies begin are soft. Add spinach and cook another 2 minutes to wilt the spinach.

  2. While the veggies are sauteing, in a medium mixing bowl add the eggs, pepper, and salt.  Whisk to completely blend the eggs. The longer the eggs are whisked, the fluffier they are when cooked.

  3. Add the egg mixture to the veggies. Let cook about 1 minute until eggs begin to set. Push the eggs towards the center of the pan and gently fold over. Tilt pan slightly to allow the liquids to cook through.  Continue to do this until the eggs are just about set. If adding cheese, do so now. Remove from heat and let rest one minute. Serve and enjoy

Recipe Inspired By:

Christina Allen