Vegetable Scramble



Since my last recipe called for a variety of veggies, I figured I would post a healthy breakfast recipe using any leftover veggies you may have from the summer tart.

I love kicking off my morning with a portion of vegetables.  A super easy and relatively quick meal to cook is an egg scramble with sautéed veggies.  To be extra healthy, use egg whites.


Here is what you’ll need to cook for 2 people:


-zucchini (1)

-squash (1)

-eggs (4, egg whites optional, free range eggs strongly encouraged)

-milk (1 tablespoon, unless eating eggs whites)

-basil (optional)

-salt & pepp, paprika (optional)

-2 tablespoons oil

-parmesan cheese (optional, always use freshly grated)



1. Prep veggies.  Chop asparagus into bite-size pieces.  Chop the squash and zucchini in halves, then cut into fourths.

chop squash & repeat with zucchini

chop squash & repeat with zucchini

cut in half

cut in half

chop into fourths

chop into fourths

2. Heat pan on medium heat then add oil.  Once oil is hot add veggies and mix around in oil.  Sprinkle salt and pepper and paprika for color.  Add some water to the pan and cover for a couple minutes or until veggies soften. Remove lid, stir veggies and turn heat to low.

Adding water and covering traps creates and traps steam in the pan which softens the veggies.

Adding water and covering the pan creates and traps steam which softens the veggies.

3. Crack eggs in a bowl.  If you’re using the yolks then pour in milk and whisk eggs (no need to add milk to egg whites).  Turn pan back up to medium heat and pour eggs in pan.

4. Scramble the eggs with a wooden spoon or spatula.  Serve when cooked and add cheese!



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