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
Cook Time 5 minutes
Total Time 15 minutes



  • 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.

Did you make this recipe?

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Hi, I’m Maria and I’m an Integrative Nutrition Health Coach.

I help busy women lose weight or clear up their acne by developing healthier eating habits, based on a plant-based paleo diet.


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