This easy, veggie scrambled eggs is a great way to start your mornings. Made with healthy and colorful green, orange, red and yellow peppers and a dash of turmeric, this scrambled eggs will leave you so satisfied, you might just end up having a late lunch!
I use mini bell peppers but you can use whole bell peppers if that’s what you have on hand. If you do, you will need about a quarter of a medium-sized one. That’s why I prefer the mini size; I can use one without having to store any excesses. For this recipe, I use red onions and red, yellow, orange and green bell peppers. Can you tell I like colorful dishes? There’s just something about starting my day will these bright and cheerful colors!
The different colored bell peppers also taste a bit different from one another. Yellow and orange bell peppers have a slightly sweet, fruity taste, red is very sweet while green has a slightly bitter taste. Good thing is, the veggie scrambled eggs do not taste sweet or bitter; the flavors and spices balance each other and blend together perfectly. Another major benefit of bell peppers is that they are a great source of Vitamin A and C, with one mini bell pepper delivering 59% of the recommended daily amount of Vitamin C!
Although this is technically breakfast, there is nothing stopping you from eating it for lunch or as a side dish. You can make it as loaded as you like by adding extra veggies, but for breakfast, I like to eat a bit light. If you’re going to add your own veggies or mix it up, it will be better to stick with veggies that cook in approximately the same time frame. If not, you might end up with some undercooked or overcooked. Or just add at different times so that the textures can be approximately the same.
I make two servings with four eggs but you can double or half the recipe as you wish. This stores well in the fridge but I never make more than two servings, so I always finish it by the next day. I added a bit of turmeric and that’s what gives my veggie scrambled eggs its deeper yellow color. You don’t have to add this but I like to add a little turmeric every now and then because it has so many anti-inflammatory properties.
How to make veggie scrambled eggs
Start by chopping the onions and bell peppers into medium-sized cubes or however small you want them to be. Break the eggs in a separate bowl, add coconut milk and salt and whisk together. You don’t have to add the milk if you don’t want to but I add just a bit as it makes it creamier. You can also use almond milk or heavy whipping cream. When whisking the eggs, the more you whisk, the fluffier it becomes. So whisk away!
Add olive oil to a skillet on medium heat and when it gets hot, add the chopped onions and stir for a few minutes. Add the chopped bell peppers, bouillon powder, turmeric, and cayenne pepper. The combination of turmeric and cayenne pepper gives a nice spicy kick to this amazing dish.
Stir for about 5 minutes on medium heat and pour in the eggs. Leave for about a minute and then break apart with a fork or a large serving spoon. Breaking apart with a fork will create smaller and finer chunks, while a large serving spoon will create larger chunks. I used a large serving spoon because I prefer the larger chunks. After about 2 minutes, turn off the heat. The heat from the skillet will still cook it for another minute or so, but turning off the heat will prevent overcooking.
Need a low carb breakfast pastry? Try these delicious recipes:
Veggie Scrambled Eggs
- Chop onions and bell peppers into medium-sized pieces.
- Break eggs in a separate bowl, add coconut milk and salt and whisk together.
- Add olive oil to a skillet on medium heat and when heated, add the chopped onions and stir for 2 minutes.
- Add the chopped mini bell peppers, bouillon powder, turmeric, and cayenne pepper and stir for 5 minutes on medium heat.
- Pour in the eggs, leave for about a minute and then break apart with a fork or a large serving spoon.
- Remove from heat after 2 minutes.
- Serve and enjoy!