Go Back
–+ servings
Low Carb Veggie Scramble

Delicious Low Carb Veggie Scramble for Quick Mornings

Enjoy a nutritious Low Carb Veggie Scramble with Broccoli & Bell Peppers, ready in under 10 minutes for quick mornings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scramble
  • 1 Tbsp Oil Used for sautéing; substitute with olive oil or coconut oil if desired.
  • 2 Tbsp Chopped Onion Adds flavor and aroma; leeks or shallots can be used.
  • 1/4 cup Broccoli Provides nutrients and texture; can swap with cauliflower.
  • 1/4 cup Bell Pepper Adds sweetness and vibrant color; any preferred pepper variety can be substituted.
  • 2 large Eggs The main protein source; egg whites can be used for a lighter option.
  • Salt Adjust to taste as necessary.
  • Pepper Adjust to taste as necessary.
For Toppings (optional)
  • Shredded Cheese Adds richness; consider dairy-free alternatives for a lighter option.
  • Sliced Avocado Brings creaminess and healthy fats.
  • Salsa A great way to add kick and flavor.

Equipment

  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Heat the Oil: Drizzle a tablespoon of oil into a non-stick skillet over medium heat.
  2. Sauté the Onion: Add 2 tablespoons of chopped onion and sauté for about 1-2 minutes until translucent.
  3. Add the Broccoli: Toss in ¼ cup of chopped broccoli and cook for 2-3 minutes until tender.
  4. Incorporate the Bell Pepper: Add ¼ cup of diced bell pepper and season with salt and pepper, cooking for an additional 2-4 minutes.
  5. Whisk the Eggs: In a separate bowl, crack and whisk 2 eggs until pale yellow.
  6. Scramble it Together: Fold the whisked eggs into the vegetables and cook for about 2-3 minutes until done.
  7. Serve and Garnish: Transfer to a plate and garnish with optional toppings.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 16gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 372mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Pre-chop vegetables the night before for speedier preparation. Can be customized with various vegetables and toppings.

Tried this recipe?

Let us know how it was!