Roasted Vegetable and Egg Scramble

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant scramble featuring roasted bell peppers and onions mixed with fluffy eggs for a nutrient-packed breakfast. This mediterranean-inspired whole30 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 225 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized.
  3. 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.

Frequently asked questions

How long does Roasted Vegetable and Egg Scramble take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Vegetable and Egg Scramble?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers (any color) from drying out.

Can I substitute ingredients in Roasted Vegetable and Egg Scramble?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Vegetable and Egg Scramble for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Vegetable and Egg Scramble?

Mediterranean whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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