Easy Hungover Weekend and Busy Weeknight Vegetarian Egg Scramble


I love making this on busy weekends when I have a bit more time to cook than on a weekday but not quite enough time to make a frittata or something more elaborate.  This is also great for a busy weeknight because all you really have to do is chop some vegetables, season them, and add in the eggs.  It’s probably one of the fastest dishes I make.  Depending on what I have, I love to mix up the vegetables, dill is quite inspirational for me as dill and eggs go together perfectly.

Serves: 4

Vegetarian Egg Scramble


Egg mixture:

  • 6 eggs (I like to get cage free brown eggs)
  • 2 tbsp of unsweetened almond milk for the eggs – it makes them creamier
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • 1 tsp of paprika
  • 1 tsp of turmeric
  • 1 tsp of cumin
  • 1 tsp of red pepper
  • 1 tsp of cayenne pepper


Egg Scramble:

  •  1 tbsp of olive oil (might add more if it gets dry throughout cooking)
  • 1 onion (medium-sized)
  • 1 package of Bella mushrooms
  • 2 cloves of garlic
  • 1 green onion
  • 1 red pepper
  • Handful of cherry tomatoes
  • 1 tbsp of pesto (optional)
  • 2 tbsp of giardiniera
  • Handful of kale or spinach
  • Sprinkle of cheese of your choice (feta, brie – saltier cheeses tend to complement these flavors very well) – optional
  • Handful of freshly chopped dill

nokyud3hr2yq3lufkank2w.jpg264dxnrjquy49tthd5lia.jpgSpices for veggie scramble: I like to add a bit more than this since I love my spices.

  • 1.5 tsp of sea salt
  • 1 tsp of black pepper
  • 1.5 tsp of red pepper flakes
  • 2 tsp of paprika
  • 1 tsp of smoked paprika
  • 1 tsp of cumin
  • 1 tsp of cayenne pepper
  • 1 tsp of rosemary


  • In a larger bowl, whisk 6 eggs, once they are whisked add in the almond milk and spices, whisk rigorously to make sure that it is all blended in and that nothing is chunky.  Let it sit as you’re chopping the vegetables.
  • Chop the onion, pepper, mushrooms garlic, and green onion.
  • Chop the cheese into small slices if you’re using cheese.
  • In a medium frying pan on medium heat, pour the olive oil and warm up for a few seconds, test with a small piece of onion, once it starts sizzling, add the rest of the onions and sauté for a few minutes until it starts to get golden brown.  Then add the peppers and mushrooms and sauté for a few minutes until the red pepper starts to brown.
  • Add in the garlic, half of the green onions, kale, and spices and sauté for about 3 more minutes.
  • Then on low heat, start to whisk in the eggs to make sure  that they are being cooked but they aren’t drying up and sticking to the pan.  Whisk in the eggs for a few minutes making sure that it does not become an omelet.
  • Add in the giardiniera, dill and the optional cheese and pesto at the very end.  I like to have it warmed up and slightly melted but not hot.
  • Serve with your favorite sides (hashbrowns are my favorite as they absorb the eggs really well) and bon appetit!


Alternative: You could add seitan and/or green olives
Served with veggie bacon and hash browns for a filling, homemade weekend brunch

One Comment Add yours

  1. mistimaan says:

    Nice recipe

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