vEgg Scramble

This meal is one that can be enjoyed for breakfast, lunch or dinner. It is a great dish to have when you have not done the shopping and you need to clear out left over vegetables from your fridge.

Super easy, super healthy and a great opportunity to get a hefty dose of bowel loving vegetables and fibre into you. Winner - winner

Get Your FREE Digestive Support Yin Yoga Sequence
Signup To My Weekly Newsletter
I agree to have my personal information transfered to MailChimp ( more information )
Spam Free. You can unsubscribe at any time.



1/4 capsicum - green, yellow or red, chopped roughly

1/4 onion - white, red or shallots

1/2 avocado

1/4 broccoli, chopped roughly

1/4 cup spinach

1/2 carrot, chopped roughly

1/4 cup shredded cabbage (optional)

3-4 olives, chopped roughly

1 tbsp Olive Oil (or grass fed butter, ghee or coconut oil)

2 organic eggs

1 tsp coriander seeds (or 1/2 tsp ground coriander)

1 tsp cumin

1/2 tsp turmeric

1/2 tsp himalayan salt

1 tsp cracked black pepper

Note - sometimes I add 2 chopped, organic sun dried tomatoes that have not been marinated in harmful vegetable oil. Such as from the brand Absolute Organic or Santos.



Saute chopped onion, herbs, spices and ghee into a medium saucepan until aromatic and onion is soft

Add vegetables, olives and sun-dried tomatoes to pan and saute, covered, on medium heat for 5 minutes

Crack 2 eggs over vegetables and left cook for a further 5 minutes (or more), covered

Scoop out flesh of the avocado and place on top of vegetables

Lightly toss through and plate up.


Serves 1 (you may have leftovers depending on vegetable size)


More Digestive Love Here

Follow by Email