As any of my clients will tell you, I am a big fan of the veggie egg scramble for breakfast. It’s definitely my favorite way to start the day. I have my favorite combinations of veggies like broccoli and onion; mushroom and zucchini; red, orange, and yellow pepper; spinach and mushroom.

And then we get to the end of the week when the fridge is looking a little sparse and there’s not enough of any one vegetable to make do. So I throw everything I can scrounge up at my little frying pan… everything and the proverbial kitchen sink.

This morning’s was particularly yummy, and I thought worth sharing. Here’s what went into it:


  • 1-2 tsp unrefined coconut oil
  • little bit of onion, chopped
  • last piece of kale, rinsed and chopped
  • 3 mushrooms, rinsed and sliced
  • 1 broccoli floret, rinsed and chopped
  • about 1/3 cup leftover brown rice from dinner a couple nights ago
  • 4 cherry tomatoes, sliced in half
  • 2 eggs
  • sprinkle of parmesan cheese

I cooked all of the veggies up in the coconut oil over medium heat in my little frying pan (took only about 3-4 mins to cook through) and then put that mixture on a plate, added a little more coconut oil to the pan, and cooked a couple of eggs with a dash of parmesan cheese. That took about 2-3 minutes. I put the eggs on top of the veggie scramble, and voila! An easy, delicious, very nutritious meal that used up a bunch of odds and ends hanging out in my fridge. It looked so good, we even took a picture!

Try your own version of this. Lightly saut̩ whatever last bits of veggies you have in the fridge Рeven adding some brown rice or quinoa to it Рand then either scramble the eggs right into it or scramble them separately (I use the same pan to avoid adding to dish-washing chores) and put them on top. Let me know if you find a favorite combo!

[click_to_tweet tweet=”Who knew you could have a kitchen sink for breakfast…but you can!” quote=”Who knew you could have a kitchen sink for breakfast…but you can!”]

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