Veggie Scrambled Eggs

The Best Veggie Scrambled Eggs

Veggie Scrambled eggs, there is nothing like it. Fresh eggs, straight from the chicken coop. An apron is full of fresh-picked broccoli and spinach leaves and being carried into the kitchen. 

A quick scrambled eggs is a great way to start your day, but taking a couple more minutes in the AM can really pack a one-two punch giving you the energy and the nutrition you need to start your day right.  Coconut oil is a great food for the brain and the mix of colorful vegetables will please your body and the eye.  Do yourself a favor and try these veggie scrambled eggs. This is Mr. Cottage’s favorite way to eat his eggs.  Many times he will do a vegetable stir fry in the morning even to have with a fried egg. He just really loves his veggies. This is a good way to use up your squash and zucchini in the summertime too when your garden is bursting with it.  If you don’t have a garden, no worries.  A quick trip to your market or farmer’s market will get you all that you need to make this delicious dish. Pick up your favorite flavorful cheese to grate on top to make this dish even more special.

What Vegetables Go Good With Eggs?

We think potatoes, tomatoes, bell peppers, hot peppers, mushrooms, chopped spinach, yellow squash, or zucchini all taste great with eggs. 

What is a Veggie Scramble?

Veggie Scrambled eggs are sauteed vegetables and scrambled eggs. We love ours with melted cheese added to the top and salsa or diced tomatoes with avocado on ours.

Veggie Scrambled Eggs with broccoli and cheese


Veggie Scrambled Eggs Recipe


2 mushrooms (finely chopped)  You can use any mushrooms you like. We use button mushrooms or portabella but omit if you don’t like mushrooms.                     
3 ripe olives   (finely chopped)   We really think these olives just kick up the taste a bit.
Broccoli (if desired)     Mr. Cottage just loves his broccoli and that goes for breakfast too. 
Grated goat cheese     You can use any kind of cheese you want.  We used a goat gouda for this but pick the one that makes you happy.
¼ cup spinach (chopped)    Another way to sneak in some superfoods into your breakfast.                        
2-3 eggs scrambled  We like to use our own pastured eggs but use what you have.                                       
¼ tomato (finely chopped)  or salsa     This is a fantastic way to use your tomatoes in the summertime!           
½ avocado (chopped –as desired.)       I know not everyone likes avocado so use them only if you like them.             
pinch ginger                                 This is optional but Mr. Cottage loves it on his vegetables. Just a little bit now.               
Mrs. Dash Lemon Pepper or Table blend or your favorite blend. If you don’t have this just use a little garlic and onion powder.
Pinch of dry mustard
A pinch of parsley            I love to add herbs to my cooking. If you don’t like this, just omit.  It will be fine.
Pinch of Celtic sea salt or Himalayan pink salt. These salts are full of minerals.

A pinch of turmeric           Turmeric is so healthy for your body we like to sneak it in our recipes. Be careful, it will stain.
Grass-fed organic butter or coconut oil or your favorite oil.


Veggie Scrambled Eggs, Scrambled Eggs With Vegetables, Broccoli and Scrambled Eggs, Veggie Scramble, By Rosevine Cottage Girls


Directions For Your Veggie Scrambled Eggs:

On the cutting board chop all of your vegetables to prepare them to saute.  When you are finished set them aside.  Keep the tomato and avocado separate from the other vegetables because you will not be cooking these ones but will be sprinkling them fresh on the top of your eggs.  Place butter or oil in your pan and melt.  Add to the pan your vegetables and season well. We like to use salt, pepper, a pinch of ginger, and some Mrs. Dash. You just season them how you like the vegetables seasoned. 
You will saute the veggies until tender or to your liking. Mr. Cottage likes his a little more firm than we do so when we make his we cook them a little less than when we make our own.  When the vegetables are finished cooking them to your liking then remove them from the pan and set them aside. You can set them on an oven-safe plate in the oven on warm to stay at the right temperature while cooking your eggs. No one wants cold veggies in their eggs, right?
We like to wipe out our pan with a paper towel to remove the vegetables and add a tiny bit more oil.
Take your eggs and crack them into a small bowl.  Using a fork or whisk and beat the eggs until the yolk and the whites are well combined.  Add salt, pepper, and any other seasonings that you like to them. We like to add a touch of dry mustard (not too much), salt, pepper, some Mrs. Dash, a pinch of parsley, and whatever else we have handy.  Make sure the pan is warm.  Add your beaten eggs to the pan and cook on medium-low, stirring frequently until firm.   Really, just cook to your desired doneness. I know everyone likes their eggs a certain way. When the eggs are as you like them then add your sauteed vegetables into the pan and stir lightly to incorporate them into your eggs. 
Remove your eggs to a plate set them aside.  Grate your favorite cheese and sprinkle it on top of your veggie scrambled eggs.  We like to add a dollop of salsa or some fresh diced tomatoes with a tiny sprinkle of Himalayan pink salt, pepper, and a splash of lemon on them.  Add a touch of diced avocado chunks to the top and enjoy. 

Serving Suggestions

To round out your breakfast you can eat your veggie scrambled eggs with a bowl of blueberries, strawberries, blackberries, raspberries, cherries, a half of a grapefruit or chopped apple, and hot cup of green tea


Ripe olives, Tomato, Spinach, Ginger

Print your own Veggie Scrambled Egg recipe here:

Veggie Scrambled Eggs

Veggie Scrambled Eggs


  • 2 mushrooms (finely chopped)
  • 3 ripe olives   (finely chopped)
  • Broccoli (if desired)
  • Spinach (if desired)
  • Grated goat cheese
  • ¼ cup spinach (chopped)
  • 2-3 eggs scrambled
  • ¼ to tomato (finely chopped) or salsa
  • ½ avocado (chopped –as desired.)
  • ¼ pinch ginger
  • Mrs Dash Lemon Pepper or Table blend
  • Pinch of dry mustard
  • Pinch of parsley
  • Pinch of Celtic sea salt
  • pinch of turmeric


On cutting board chop vegetables and set aside keeping the tomato and avocado separate from the others.  Place butter or oil in your pan and melt.  Add vegetables and season well, saute until tender.  When finished remove from the pan and set aside.  Add eggs to the pan and cook on medium-low, stirring frequently until firm.  Add sauteed vegetables and stir.  Remove to a plate set aside.  Top with grated cheese, tomatoes or salsa, and avocado and enjoy.



Before you go, Check these other breakfast recipes out:


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