Veggie Scramble with Avocado

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This protein-packed vegetable egg scramble topped with avocado is a delicious and fast breakfast that will keep you fueled all morning! It's also low carb, Whole30, and Paleo friendly.

279 CAL 12g CARBS 19g FAT 16g PROTEIN 3
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This healthy veggie egg scramble is packed with all nutrient-filled ingredients such as bell peppers, tomatoes, and a whole avocado! Making this vegetarian egg scramble makes a filling lunch or breakfast that tastes better than boring scrambled eggs.

We all have mornings when we wake up absolutely starving. You know, when your stomach is growling so loud, it wakes you up from a dead sleep. On those mornings, I find the best solution for me is something packed with protein and healthy fats.

Typically when I reach for something more carb-heavy, like cereal or oatmeal, I need a snack within the hour. But, when I go for things like eggs and avocado, I stay full much longer.

On the days where I need something fulfilling for breakfast, this quick veggie egg scramble is a perfect (and delicious) choice! You can use any vegetables you have on hand or might be going to waste soon.

Just make sure to add the tomatoes and avocado - they really make everything pop!

Key Ingredients and Easy Swaps

There are tons of different ways that you can make a scramble like this. So, I highly recommend having some fun mixing it up!

Here are the ingredients that I used for this recipe:

  • Olive Oil: Use your favorite type of oil to saute the vegetables before adding them to the eggs. Olive oil has a nice neutral taste and works well with eggs, but you could use avocado oil instead.
  • Broccoli: You can use either fresh or frozen broccoli for this scramble, frozen broccoli saves some time. Feel free to swap in cauliflower or another veggie you love. This recipe is flexible.
  • Red Bell Pepper: Chop the pepper into bite-sized pieces or slice it really thin. You can also use whatever color of bell pepper you have!
  • Onion: You only need 1/2 cup, so I like to use frozen diced onion. It saves me so much time in food prep (and I only use what I need). Fresh onion is delicious as well and any color will work. Or swap in green onions.
  • Eggs: I used eight whole eggs to make this veggie scramble. If you are trying to eat foods that are lower in cholesterol, use four eggs and four egg whites. 
  • Tomato: Another way to save some time is to use a can of diced tomatoes (no salt added), but I prefer the taste and texture of fresh. During winter months, I usually use cherry tomatoes which tend to be sweeter. 
  • Avocado: Make sure to use the entire avocado! You could also scoop some guacamole on top.

Note: For a complete list of ingredients and detailed instructions on how to make this veggie egg scramble, take a look at the printable recipe card at the bottom of this post!

Side Dish Ideas

Honestly, this is such a filling recipe that you might not need to serve anything with it at all. But if I did, I'd have it with something light, such as a fruity blueberry banana smoothie.

Another natural fit is some toasted whole wheat bread, an English muffin, bagel thins, or a low carb wrap. 

Eggs are the only source of protein in this dish, so serve it with a few slices of turkey bacon or some ground sausage if you want some meat. Don't forget a hot cup of coffee - and you are good to go!

If you are going for a breakfast spread, consider making some of these savory Red Pepper Feta Muffins or some roasted potatoes.

Recipe Tips And Ideas For Egg Scrambles

Follow these tips to make sure that this dish turns out tasty every single time.

  • Whisk the eggs before you add them to the skillet. This will make them taste lighter and cook more evenly.
  • When you scramble the eggs, stir them frequently in the skillet. If you let them sit too long, they might overcook and become too crispy.
  • Top with your favorite spices and fresh herbs at the end. I like to add some fresh cilantro and salsa. Other people like to top it with "Everything But The Bagel" seasoning!\
  • Add some cheese! If you love cheesy eggs, consider adding some shredded cheddar cheese, feta cheese, or goat cheese. 
  • Switch up the veggies and make a more traditional Mexican egg scramble with tomatoes, jalapenos, and onions.

Frequently Asked Questions About Veggie Scrambles

Here are some questions I frequently get asked about by some readers...

How do I store leftover veggie egg scramble?

This recipe is so easy to make that it doesn't make sense to store the leftovers. Plus, avocados don't save well after you peel and dice them.

If you store the scramble without the avocado, keep it in an airtight container in the refrigerator for up to 3 days. Then, reheat it on the stove when you are ready to eat it again.

What types of vegetables taste best with eggs?

Eggs themselves don't always have a ton of flavor, so adding in any type of vegetable will taste delicious.

Some of my favorite veggies to use are:

  • Sweet potatoes
  • Asparagus
  • Zucchini
  • Spinach
  • Mushrooms

No matter which veggies you choose to add to your vegetarian egg scramble, make sure to cut them up into small pieces! This will help them cook faster and make the bowl easier to eat.

Is this egg scramble keto-friendly?

It can be! If you follow this recipe exactly as it is, it is low in carbs and fits in with a ketogenic diet. If you are counting your macros, I would consider using fewer tomatoes to keep the carb count down.

Is this veggie scramble recipe Whole30 compliant?

Yup, this recipe is Whole30 compliant!

Can I add cheese to the egg scramble?

I sometimes do. Take a handful of your favorite shredded cheese (I prefer cheddar or pepper jack) and spring it over the top after you scramble the eggs so that the cheese melts.

More Delicious Breakfast Recipes

The Recipe
Veggie scramble with broccoli, tomatoes, onions, red pepper, and topped with avocado.

Veggie Scramble with Avocado

279 CAL 12g CARBS 19g FAT 16g PROTEIN 3
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  • 2 tsp. olive oil
  • 2 cups broccoli, chopped
  • 1 red pepper, chopped
  • 1/2 cup onion, diced
  • 8 eggs, whisked
  • Salt and pepper
  • 1 tomato, diced
  • 1 avocado

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Heat the olive oil over medium-high heat.


Add the broccoli, red pepper, and onion. Cook for 6-8 minutes until tender-crisp, add a few tablespoons of water if burning at all. Push the vegetables to one side of the pan.


Add the eggs and stir frequently to scramble to the desired doneness. Incorporate the veggies as the eggs cook.


Top with salt, pepper, diced tomato, and avocado.

Nutritional Facts
Serving Size: 1-1.25 cups
Amount Per Serving
Calories 279
Calories from Fat 175
% Daily Value *
Total Fat 19g
Saturated Fat 4g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 372mg
Sodium 163mg
Total Carbohydrate 12g
Dietary Fiber 6g
Sugars 4g
Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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