Rainbow Scrambled Eggs
1 year ago

Rainbow Scrambled Eggs

The phrase “eat the rainbow” encourages people to consume at least one whole food of each color of the rainbow everyday. So if you had some red pepper slices (red) and carrot sticks (orange) dipped in hummus for a snack, some roasted corn (yellow) on romaine lettuce (green) as a salad for lunch, a handful of blueberries (blue) for another snack, and some roasted purple cauliflower (purple) as a side dish at dinner or blackberries (also purple) for dessert, you’ve eaten the rainbow.

The pot of gold at the end of this edible rainbow? Nutrition. The bright colors in whole fruits and vegetables — squash’s yellow/orange, kale’s dark green, strawberry’s bright red — come from health-promoting phytochemicals in the plants. The more and varied phytochemicals you can eat in a day, the more they can work their magic in your body, helping to protect your cells from free-radical damage, supporting the body’s natural detoxification processes and tamping down inflammation.

Our satisfying Rainbow Scrambled Eggs make eating the rainbow delicious and easy. With red onion, red pepper, orange carrots and leafy greens, herbs and avocado, you’re two-thirds of the way to eating the whole rainbow in one meal. Add a side of fresh blueberries and blackberries, and you’re on your way to a colorful day!

2 servings
Preparation time: 15 minutes
Cook time: 10 minutes


4 L&B Large Organic Brown Eggs
2 tablespoons water
⅛ teaspoon sea salt
⅛ teaspoon black pepper
1 tablespoon organic extra virgin olive oil
¼ cup chopped red onion
¼ cup chopped red bell pepper
½ cup thinly sliced mushrooms
2 tablespoons grated carrots
¼ cup chopped greens, tightly packed (spinach, kale, chard)
¼ cup thinly sliced avocado
1 tablespoon finely chopped fresh herbs (cilantro, parsley, chives, basil)


  1. In a large bowl, beat together the eggs, water, sea salt and black pepper until blended.
  2. In a non-stick skillet, heat the extra virgin olive oil over medium-high heat. Add the red onion, red bell pepper, mushrooms, carrots and greens, lower the heat to medium, and sauté vegetables for 5 minutes until softened.
  3. Add eggs to vegetable mixture in pan and as eggs begin to set, gently pull the eggs across the pan with a spatula forming large soft curds. Continue cooking until thickened and no visible liquid egg remains.
  4. Top with avocado and chopped herbs and serve.

This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.

Rainbow Scrambled Eggs