Easy-Peasy Scrambled Eggs and Veggies

8 7 328
Ingredients Minutes Calories
Prep Cook Servings
5 min 2 min 1
Easy-Peasy Scrambled Eggs and Veggies
Health Highlights


2 tbsp Almond milk, unsweetened
2 large egg Egg
1 tbsp Nutritional yeast
1 dash Cayenne pepper
1 pinch Sea Salt
1 tbsp Coconut oil
1 stalk(s) Green onion (thinly sliced)
1 tomato Cherry Tomatoes (quartered)


1. In a small bowl, whisk together eggs, nutritional yeast, almond milk, cayenne pepper, and salt. Stir in scallion.

2. Heat a skillet over medium heat and add coconut oil. Add egg mixture and wait for skillet to return to medium heat. When a thin cooked layer of egg is apparent at the bottom, gently move the egg mixture around. Continue to gently move the egg as it is cooked, exposing more raw egg to the heat of the pan. This will create large fluffy pillow of egg rather than small crumbly bits. 

3. Serve with avocado and grape tomatoes. Garnish with sea salt and pepper. Serve immediately. 




PRO-TIP: Double, triple or quadruple this recipe to make a nutritious breakfast for your whole team!


are a great source of protein and contain important B vitamins!

Nutrition Facts

Per Portion

Calories 328
Calories from fat 225
Calories from saturated fat 136
Total Fat 25.0 g
Saturated Fat 15.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.4 g
Cholesterol 433 mg
Sodium 339 mg
Potassium 510 mg
Total Carbohydrate 7.5 g
Dietary Fiber 3.2 g
Sugars 3.1 g
Protein 19.7 g

Dietary servings

Per Portion

Meat Alternative 1.1
Milk Alternative 0.1
Vegetables 0.5

Energy sources