Roasted Vegetable and Egg Scramble
A vibrant scramble featuring roasted bell peppers and onions mixed with fluffy eggs for a nutrient-packed breakfast. This Mediterranean-inspired Whole30 recipe, ready in about 20 minutes, pairs Bell peppers (any color), Onion, Spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, diced Bell peppers (any color)
- 1/2 medium, diced Onion
- 2 cups Spinach
- 4 large Eggs
- 1 tbsp Avocado oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 2 tbsp, sliced Green onions
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 diced bell pepper and 1/2 diced onion with 1 tbsp avocado oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
- Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized.
- Step 3: While vegetables roast, whisk 4 large eggs with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp avocado oil in a skillet over medium heat until shimmering. Pour in egg mixture and cook, stirring gently, until softly set (3-4 minutes). Stir in 2 cups spinach and roasted vegetables until spinach wilts and eggs are fully cooked. Garnish with 2 tbsp sliced green onions.
