Superfood Scramble

A Superfood Scramble is one of my favorite ways to start my morning. Made with whatever veggies I have on hand, plus spices, herbs, and organic pasture-raised eggs, its easy, quick, versatile, and delicious.

If you stay chez Marlowe, this is most likely what I’m cooking you for breakfast.

My personal favorite combos for a Superfood Scramble include:

• okra + red onion
• Swiss chard + red onion
• broccoli + jalapeno
• fresh herbs like basil, parsley, dill, and cilantro
• broccoli, basil, mushrooms, and tomato – which happen to be packed with nutrients that encourage healthy hair growth.

Other ingredients I love – spinach, cauliflower, zucchini, peppers, tomatoes, mushrooms, sweet potato, purple potato…pretty much anything that can be sauteed. I often combine 2-3 veggies at a time. You don’t really need to measure the veggies out, put as many as you want in there.

How to Make a Superfood Scramble

The key to making it taste good no matter what you put in it, is to always use aromatics (onions/garlic) and spices you like (for example, I often turn to turmeric + chile powder or dried oregano + basil + thyme). These add flavor, so it won’t matter what veggies you put in it, it should taste good.

To get you started here is a simple version using mushrooms and chard. This is a great option if you’re trying to lose weight as the mushrooms and chard are filling yet very low cal.

Superfood Scramble

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Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings1

US ImperialMetric

Ingredients

• 2 tsp. avocado oil or olive oil or coconut oil
• 2 Tbsp. red onion diced
• 1/2 tsp. turmeric
• 1/8-1/4 tsp. cayenne powder or red pepper flakes
• 3 oz crimini or white button mushrooms caps, sliced (about 1 cup)
• 3-4 cups rainbow or Swiss chard chopped (or spinach)
• 3 eggs, organic, pasture-raised
• unrefined salt (real, pink, or Celtic salt) to taste
• black pepper to taste

Instructions

• Crack both eggs into a mixing bowl. Whisk the eggs until completely combined, and season with salt and pepper.
• In an 8-inch skillet over medium heat, add just enough oil to cover the bottom of the pan. Add onion, turmeric, cayenne, and mushrooms. Cook for 5 minutes, stirring occasionally.
• Add the chard, and cook another 2 minutes or so, until chard is wilted.
• Pour the eggs into the skillet. Immediately tilt the pan so the eggs coat the entire bottom, and mix in with the veggies. Season with a pinch of salt and pepper. Stir occasionally, until eggs are completely cooked through, about 3-4 minutes or so.
• Remove to a plate. Taste and add additional salt or pepper as needed.

Recipe Notes

Feel free to throw in any leftover vegetables or herbs into this scramble! It’s a great way to “clean out” the fridge at the end of the week. Don’t be scared to pile on the veggies - the more, the better.

Vegan Option: Omit the eggs, increase the veggies, and add a cup of chickpeas or white beans to make this a vegan superfood breakfast sauté.

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