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Scrambled Eggs & Veggies

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Scrambled Eggs & Veggies

3 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs & Veggies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 538kcal


  • 1/4 medium onion
  • 1 stalk green onion
  • 1 cup, pieces or slices mushrooms, white
  • 1 medium bell pepper, red
  • 1 medium bell pepper, green
  • 1 none cooking spray
  • 4 large egg
  • 4 large egg white

Serve With

  • 1 medium avocado
  • 4 medium bagel, wheat
  • 4 medium orange


  • Chop onions, mushrooms, and bell peppers; Slice avocado and separate oranges into wedges. Spray a large skillet with cooking spray and heat over medium.
  • Add vegetables to skillet. Cover and cook for 5 minutes or until vegetables begin to soften, stirring occasionally. Remove from skillet.
  • Whisk together eggs. Spray same skillet with cooking spray and heat again over medium.
  • Add eggs and cook until no longer runny, stirring to scramble. Add vegetables to eggs and cook for 1 minute longer; remove from heat.
  • Top eggs with avocado slices. Serve with toasted bagels and orange wedges on the side.
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Calories: 538kcal | Carbohydrates: 83g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 567mg | Fiber: 16g | Sugar: 9g

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