Rainbow Scrambled Eggs

Servings 2 servings
Prep Time 20 minutes



  • 4 Lunds & Byerlys organic large eggs
  • 2 tbsp Water
  • 1/8 tsp Lunds & Byerlys sea salt
  • 1/8 tsp Black Pepper freshly ground


  • 1 tbsp California Olive Ranch Olive Oil
  • 1/4 cup red onion chopped
  • 1/4 cup red bell pepper chopped
  • 1/2 cup mushrooms thinly sliced
  • 2 tbsp carrot grated
  • 1/4 cup chopped greens (e.g., spinach, kale, chard) tightly packed


  • 1/4 cup avocado thinly sliced
  • 1 tbsp mixed fresh herbs (e. g., cilantro, parsley, chives, basil) finely chopped


  1. Beat eggs, water, salt and pepper in bowl until blended.
  2. Heat olive oil in a non-stick skillet on medium-high. Add red onion, red pepper, mushrooms, carrots, greens and lower to medium heat. 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.