Roasted zucchini, yellow squash, and carrots take your breakfast scramble to the next level! This nutritious breakfast is easy to prepare and perfect for make-ahead breakfasts to eat throughout the week.
Enhance breakfast time with this easy roasted vegetable scramble! Tender zucchini, juicy yellow squash, and crunchy carrots elevate your eggs in this nutritious and easy-to-prepare breakfast that’s perfect for enjoying fresh or making ahead.
These days, I’m firmly on team savory when it comes to breakfast, and my favorite dishes are either a Pesto Chicken Omelette, or this incredible roasted veggie scramble.
Seriously, I’ve eaten this breakfast almost every day for the last 2 months! Simply roast up some veggies and scramble them in with some eggs. It’s simple, nutritious, customizable, and totally delicious.
This recipe makes enough for two substantial roasted vegetable scrambles, so it’s an excellent choice for a quick family breakfast.
I feel more alert, refreshed, and full of energy since I started eating this every day.
Ingredients for Roasted Veggie Scramble
This is all you’ll need to make my roasted vegetable scramble. It’s simple, but super effective!
Avocado Oil: Buttery, nutty avocado oil helps to roast our veggies to perfection. The subtle flavor means we don’t need to use any extra seasoning!
Zucchini Squash: Earthy, neutral zucchini remains smooth and firm when roasted. It brings a pleasing bite and a hearty texture to our breakfast scramble.
Yellow Squash: Sweeter and nuttier than its zucchini cousin, yellow squash’s softer, creamier flesh adds contrast to this recipe.
Carrots: Roasted carrots caramelize beautifully, turning into gorgeously sweet, tender bites. They’re also full of vitamins, and add a lovely pop of color to our dish!
Baby Spinach: I’d put fresh spinach in everything if I could. This classic superfood tastes fantastic, plus it’s high in fiber, iron, magnesium, Vitamin C, antioxidants, and much more.
Eggs: Beaten eggs are the glue that holds this scramble together. They also add healthy fats and choline.
Ripe Avocado: Slice up a ripe avocado to enjoy alongside your roasted vegetable scramble.
Sea Salt: Salt dehydrates the surface of our vegetables, meaning they crisp up perfectly while they roast. It also makes them taste better!
Recipe Customizations
- If you’re out of avocado oil, olive oil works just fine! Just be warned that it has a lower smoke point, so keep an eye on the heat of your pan.
- You can absolutely change up which vegetables you use! I regularly add broccoli, or you can go with cauliflower, sweet potatoes, brussels sprouts, cherry tomatoes, green beans green onion, red bell pepper, etc.
- Add some fresh herbs for flavor and added antioxidants!
- Mix in some grated cheddar cheese, goat cheese, or gruyere cheese if you’re a cheese lover.
- Toss in leftover grilled chicken or meat for extra protein.
- Go crazy! Throw in some bacon, sausage, chorizo, a bit of cheese, and top with some salsa and guacamole!
- Use part whole eggs and part egg whites for lower fat and lower calories.
How to Make Roasted Vegetable Scramble
Preheat your oven to 420 degrees Fahrenheit.
Next, chop up your zucchini squash, yellow squash, and carrots and arrange the pieces on a large baking sheet.
Drizzle everything with avocado and sprinkle with sea salt, then toss everything with your hands until the vegetables are well-coated.
Make sure the vegetables are arranged in a single layer on the sheet, then roast them in the oven for 20 to 25 minutes until golden brown. Remove and set aside.
Next, heat two teaspoons of oil in a large skillet over medium heat.
Add the baby spinach, cover, and cook for 2 minutes, stirring occasionally, until the spinach has wilted.
Stir in the roasted vegetables, then evenly pour the beaten eggs over them until all are added.
Sprinkle in some sea salt, then leave the pan alone for 1 to 2 minutes while the eggs begin to cook.
Flip the eggs with a spatula, and cook for a further 1 to 2 minutes.
Repeat this process until the eggs are cooked through, then serve with fresh fruit, hot sauce, and sliced avocado!
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 4 days.
Tips for The Best Scrambled Eggs and Vegetables
- Use this healthy veggie egg scramble as meal prep! Make up a big batch of veggies, such as my Balsamic Roasted Vegetables. Then, all you need to do in the morning is reheat some in a skillet, crack in a couple of eggs, and make your scramble.
- If you prefer your eggs airier and fluffier, agitate them more as they cook. If you’re after a more omelette-style breakfast, just flip them once or twice!
- It might sound backward, but hotter pans are less sticky. Ensure your pan is hot before adding the eggs to prevent them from sticking and burning.
Whatever mood you’re in when you wake up, this roasted vegetable scramble will have you smiling. Let me know in the comments what you put in yours!
Make it the night before to enjoy the next morning! Once the veggies are roasted, this amazing meal comes together in a split second, making it ideal for busy mornings too.
Enjoy this healthy breakfast whenever the craving for a vegetarian egg scramble strikes!
Roasted Vegetable Scramble
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 medium zucchini squash halved lengthwise and chopped
- 1 medium yellow squash halved lengthwise and chopped
- 2 carrots peeled and chopped
- 4 cups baby spinach loosely packed
- 6 large eggs well beaten.
- sea salt to taste
- 1/2 ripe avocado sliced
Instructions
- Preheat the oven to 420 degrees F. Place chopped zucchini squash, yellow squash, and carrots on a large baking sheet and drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss everything together until the vegetables are well coated. Spread vegetables into a single layer on the baking sheet. Roast 20 to 25 minutes in the preheated oven, until golden brown. Remove from oven.
- Heat a medium-sized skillet over medium heat with enough oil to lightly coat the surface, about 2 teaspoons. Add the baby spinach and cover. Cook, stirring occasionally, until wilted, about 2 minutes. Transfer the roasted vegetables to the skillet. Evenly pour the beaten eggs over the vegetables and sprinkle liberally with sea salt. Allow eggs to sit untouched for 1 to 2 minutes. Use a spatula to flip the eggs and cook another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through.
- Serve scramble with fresh fruit and sliced avocado
Nutrition
Enjoy my roasted vegetable scramble? Here are five more excellent egg dishes for you to try out!
More Savory Breakfast Recipes:
- Roasted Vegetable and Caramelized Onion Omelette
- Sausage Egg Bake
- Chicken and Spinach Egg Cups
- Sausage and Egg Cottage Cheese Breakfast Casserole
- Sausage Egg Muffins
- Broccoli Cheddar Egg Hash Brown Casserole
- Sweet Potato Bacon and Spinach Scramble
- Broccoli Mushroom and Sun-Dried Tomato Scramble
- Butternut Squash Bacon Mushroom Frittata
- Zucchini Arugula and Feta Frittata
- Caprese Frittata with Arugula
- Fajita Omelettes
My husband looks at me with revolt when I make this. SO good! Red pepper flakes in the eggs, a touch of MSG on the veggies and a bit of feta crumbles. Perfection.
Too funny! I’m so happy you enjoy it, Donica! 😀 xoxo
Scramble is exactly my daily breakfast, it’s so easy and flexible that we always can take advantage of our leftovers. Yummy all the time!!
So happy you like it, Natalie! xx
This looks absolutely amazing! I can’t wait to make this!
Thank you, Jane!
Love the idea of using leftover roasted veggies for breakfast scrambles! YUM 🙂
Right?? So handy!!
I’m a huge fan of a savory veggie-packed scramble! I love roasting (or grilling) a ton of veggies to have on hand during the week to make a quick meals and this just perfect! I’d eat this any time of day. 🙂
You and me both, sister! I definitely eat it for lunch or dinner from time to time! 😀