Veggie & Egg Anti-Inflammatory Scramble
This scramble feels familiar and comforting like a classic breakfast, but it’s packed with anti-inflammatory, alkaline-supporting ingredients. Olive oil, turmeric, leafy greens, and cruciferous veggies help reduce inflammation, while ingredients like spinach, broccoli, and avocado support your body’s pH balance. Plus, it’s totally customizable based on the season or your veggie preferences!
Ingredients
- 4 pasture-raised eggs
- 1 tbsp olive oil or avocado oil
- ½ cup onion diced
- 1 clove garlic minced
- 1 cup spinach or kale chopped
- ½ cup zucchini diced
- ½ cup broccoli florets chopped small
- 1 small bell pepper diced
- ¼ tsp turmeric
- Pinch of black pepper
- Sea salt to taste
- Fresh herbs parsley, cilantro, or basil, to taste
- Optional side: sliced avocado or fresh berries for an alkalinity boost
Instructions
- Heat olive or avocado oil in a skillet over medium heat.
- Add onion and garlic; sauté until fragrant.
- Add zucchini, broccoli, and bell pepper. Cook 3–4 minutes until softened.
- Whisk eggs and pour into the skillet with veggies.
- Stir in turmeric, black pepper, and sea salt. Cook eggs until just set.
- Add spinach or kale last; cook until wilted.
- Top with sliced avocado and fresh herbs before serving.
