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Roasted Vegetable Scramble

A vegetable-infused scramble is a delicious breakfast, loaded with nutrients! Mix it up with your favorite veggies and breakfast meats!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2 Servings
Calories: 455 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 1 medium zucchini squash halved lengthwise and chopped
  • 1 medium yellow squash halved lengthwise and chopped
  • 2 carrots peeled and chopped
  • 4 cups baby spinach loosely packed
  • 6 large eggs well beaten.
  • sea salt to taste
  • 1/2 ripe avocado sliced

Instructions

    Cup of Yum
  1. Preheat the oven to 420 degrees F. Place chopped zucchini squash, yellow squash, and carrots on a large baking sheet and drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss everything together until the vegetables are well coated. Spread vegetables into a single layer on the baking sheet. Roast 20 to 25 minutes in the preheated oven, until golden brown. Remove from oven.
  2. Heat a medium-sized skillet over medium heat with enough oil to lightly coat the surface, about 2 teaspoons. Add the baby spinach and cover. Cook, stirring occasionally, until wilted, about 2 minutes. Transfer the roasted vegetables to the skillet. Evenly pour the beaten eggs over the vegetables and sprinkle liberally with sea salt. Allow eggs to sit untouched for 1 to 2 minutes. Use a spatula to flip the eggs and cook another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through.
  3. Serve scramble with fresh fruit and sliced avocado

Nutrition Information

Serving 1Serving (of 2) Calories 455kcal (23%) Carbohydrates 24g (8%) Protein 24g (48%) Fat 31g (48%) Fiber 9g (36%) Sugar 11g (22%)

Nutrition Facts

Serving: 2Servings

Amount Per Serving

Calories 455

% Daily Value*

Serving 1Serving (of 2)
Calories 455kcal 23%
Carbohydrates 24g 8%
Protein 24g 48%
Fat 31g 48%
Fiber 9g 36%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.