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Rainbow Scrambled EggsRainbow Scrambled Eggs
Rainbow Scrambled Eggs
Rainbow Scrambled Eggs
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!
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Recipe - WAYZATA
Recipe: Rainbow Scrambled Eggs
Rainbow Scrambled Eggs
Prep Time15 Minutes
Servings2
Cook Time10 Minutes
Ingredients
4 L&B Large Organic Brown Eggs
2 tablespoons water
⅛ teaspoons sea salt
⅛ teaspoons 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)
Directions
  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.
15 minutes
Prep Time
10 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
4 L&B Large Organic Brown Eggs
L&B Large Organic Brown Eggs
L&B Large Organic Brown Eggs, 12 Each
$5.49$0.46 each
2 tablespoons water
L&B Spring Water
L&B Spring Water, 24 Each
$4.99$0.21 each
⅛ teaspoons sea salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
⅛ teaspoons black pepper
McCormick Coarse Ground Black Pepper
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
1 tablespoon organic extra virgin olive oil
Bionaturae Organic Extra Virgin Olive Oil
Bionaturae Organic Extra Virgin Olive Oil, 17 Ounce
Deal
$11.99 was $13.69$0.71/oz
¼ cup chopped red onion
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
¼ cup chopped red bell pepper
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
½ cup thinly sliced mushrooms
Giorgio Portabella Mushroom Caps
Giorgio Portabella Mushroom Caps, 6 Ounce
$4.99$0.83/oz
2 tablespoons grated carrots
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.99$1.50/lb
¼ cup chopped greens, tightly packed (spinach, kale, chard)
Spinach Leaves Bunched
Spinach Leaves Bunched, 1 Each
$2.99
¼ cup thinly sliced avocado
Ripe Avocados
Ripe Avocados, 1 Each
$2.99
1 tablespoon finely chopped fresh herbs (cilantro, parsley, chives, basil)
L&B Fresh Poultry Herbs Mix
L&B Fresh Poultry Herbs Mix, 0.75 Ounce
$3.49$4.65/oz

Directions

  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.