Vegetable Egg Scramble (HEW approved)

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Vegetable Egg Scramble (HEW approved)

This breakfast is a great way to use up those vegetables from during the week. Perfect breakfast for one!  Double the batch for 2 or make an entire dozen of eggs with lots of vegetables to last a few days!

In case you are wondering!  This was Jake's breakfast and this is normal for his mornings. Either eggs or left over meat mixed into his kibbles!


  • 2 slices bacon
  • 1/4 cup zucchini, chopped (left over)
  • Pinch of kosher salt and pepper
  • 2 teaspoons coconut oil
  • 1/2 cup baby spinach
  • 1 scallion, thinly sliced
  • 4 cherry tomatoes, chopped
  • 4 basil leaves
  • 1/2 teaspoon parsley
  • 3 large eggs, whisked
  • Pinch of red pepper flakes, optional
  • 1/2 avocado, chopped
  • Sriracha sauce, optional


  1. In a sauté pan over medium heat cook bacon until crispy.  Move to a paper towel lined plate.  Once cooled chop and set aside. 

  2. If you are not using left over zucchini then add to the pan in the bacon fat. Season with a pinch of salt and pepper.  Let cook for about 7 minutes; until brown. Remove from pan into a bowl.  

  3. Wipe the pan using a paper towel.  Over medium heat add in coconut oil.  Toss in spinach, scallions, tomatoes, basil, parsley, red pepper flakes, bacon and zucchini. Stir around using a wooden spoon.

  4. Add in eggs and slowly stir the eggs with your wooden spoon.  Cook until you reach the desired doneness of your eggs.

  5. Scoop into a bowl and top with more herbs, chopped avocado and if you want to add a little more heat drizzle some sriracha or hot sauce!  Enjoy

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