Go Back
+ servings
0 from 0 votes
Roasted Vegetable Scramble - an easy, nutritious take on breakfast. Serve it up with avocado and fresh fruit for a well-balanced, delicious breakfast.
Roasted Vegetable Scramble
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Breakfast
Servings: 2 people
Author: Julia
  • 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
  1. 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.

  2. 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.

  3. Serve scramble with fresh fruit and sliced avocado