Colorful Breakfast Scramble

by Living Freely Gluten Free

Eggs is a staple for breakfast. We are currently going through an average of 3-4 per week. I need some chickens. I totally would if we had the land and no pesky HOA.

The beauty of eggs is their versatility. There are so many delicious and healthy versions an egg can hold and I enjoy throwing together new ones every day.

This breakfast scramble is almost always a part of our daily breakfast but often in a different version weekly. How we eat this each weeks is dependent on what organic vegetables I am able to get a hold of in our price range.

I love shopping the farmers markets when they are in season but when they are not it is up to Costco and Trader Joes to provide me with these beautiful vegetables. Right now I have an abundance of bell peppers, spinach and squash. I also always have onions on hand so I have been throwing them in too.

I simply sauté my vegetables in a few table spoons of olive oil and whisk some eggs and throw them in, it is incredibly delicious, beautiful and simple. We love to pair it with Aidelles chicken sausage and fried sweet potatoes. I am know to throw a heated tortilla on the plate as well when he have some. Its excellent topped with an avocado and some salsa.

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4 Eggs Beaten
1 Bell Pepper chopped
I squash or zucchini chopped
Chopped onion
2 Tbsp. Coconut Oil
3 Cups Spinach


In a large frying pan melt 1 tbsp. of your coconut oil on medium heat. Add the bell pepper, squash and onion and sauté for about 6 minutes, add your spinach for 2 minutes and then add the left over tbsp. coconut oil, melt and then add the eggs and scramble. Serve with your favorite sides. Enjoy!

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