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. 

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Superfood Scramble
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Course Breakfast
Prep Time 10 minutes
Cook Time 5-10 minutes
Servings
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 5-10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Crack both eggs into a mixing bowl. Whisk the eggs until completely combined, and season with salt and pepper.
  2. 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.
  3. Add the chard, and cook another 2 minutes or so, until chard is wilted.
  4. 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.
  5. 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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