Rainbow Scrambled Eggs

Servings 2 servings
Prep Time 15 minutes


  • 4 L&B Large Organic Brown Eggs
  • 2 tablespoons water
  • teaspoon sea salt
  • 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.