Veggie Egg Scramble

Serves 4

Total Time: 20 minutes


1/2 sweet onion

1/2 red pepper

1 cup spinach

8 eggs

1/8 cup coconut milk (can or carton is fine)

Salt & Pepper to taste

1 Tbps olive oil


1/2 avocado



  1. Dice onions and red pepper. Chop spinach into smaller pieces. Add to a small mixing bowl and set aside
  2. Crack 8 eggs into a large mixing bowl, add coconut milk, and whisk together until completely blended
  3. Add veggies to the egg mixture and add salt and pepper to taste
  4. Add olive oil to frying pan or cast iron and set on medium heat. Add egg and veggie mixture and stir occasionally for scrambled eggs
  5. Serve with avocado & cilantro
  6. Enjoy!

A part of me dies when I have to throw expired produce in the trash. I’ve started making a veggie egg scramble a few times a week to use those extra vegetables that are going bad in the fridge! You can use ANYTHING to make an awesome scramble (broccoli, mushrooms, squash, zucchini, peppers, onions, you name it)!


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