Scrambled Eggs + Veg

Scrambled eggs are a go-to in our house. The Littles like them on a toasted wholegrain muffin or sourdough loaf from Burleigh Baker. I can’t really do bread without looking like I’m pregnant with triplets, so I eat my scrambled eggs with flash-cooked veg.

No Toast?

It might take a little adjustment to ditch the standard toast and eggs breakfast, but I can guarantee you, you will feel lighter, healthier, more energetic and ready for action with this simple breakfast combo.

Any veg will do – whatever you can stir-fry quickly. You only need a drizzle of olive or coconut oil on a non-stick pan (you can even just use water if you’re saving your fat calories for something else in the day!). I add a healthy whack of minced garlic and chilli for flavour, then swish them around in the pan until softened.


Scrambled Eggs without Cream or Fat

You don’t need butter or cream for deliciously creamy scrambled eggs. Just a good whisk, a non-stick pan and a quick flip of the spatula.

Cafe scrambled eggs are often made with cream to get those light, fluffy peaks. All I use are 2 eggs per person, a fork and a bowl.

Whisk vigorously with the fork, then tip gently into a medium-hot non stick pan. We spray ours with olive oil or coconut oil first, then get to work with the spatula, gently folding the eggs in on themselves.

Take it off the heat before it’s properly set all the way through and the residual heat in the pan cooks the eggs perfectly, ready for sliding onto sourdough, a breakfast bun, or my favourite – spinach, tomatoes, capsicum and mushrooms.

Top with freshly cracked pepper and pink Himalayan salt, add a dash of sriracha and you’ve got a breakfast of champions.

Pro tip: You can use these same ingredients to make my Stuffed Omelette. So your meal prep stays as simple AF, while you mix up your breakfast options so you don’t get bored.

Eggs are a brilliant high protein, healthy fat, filling and nourishing breakfast option. If you’re not a fan of scrambled or omelettes, try my Breakfast Frittata.

Let’s cook!

Scrambled Egg + Veg

Course Breakfast


  • 30 g zucchini
  • 30 g grape tomatoes
  • 25 g capsicum
  • 15 g mushroom
  • 15 g baby spinach or kale your choice


  • Spray a non stick pan lightly with coconut or olive oil. Heat over high heat on stove, then stir fry veggies with 1tsp minced garlic (optional)
  • Remove to a plate and set aside, reduce stove heat to medium.
  • Whisk 2 eggs in a bowl.
  • Spray pan again lightly with oil, swirl egg mixture over pan and push/fold with a spatula in long strokes to create fluffy scrambled eggs until just set.
  • Serve with veggies, season with salt and pepper, and add a dash of hot sauce if you like it spicy!
Keyword breakfast, egg, Vegan, vegetables


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