Veggie Scramble & Sweet Potato Fries

Many people get overwhelmed when they think about making changes in their eating. I’m not someone who spends hours in the kitchen. I like to make easy meals that aren’t complicated, so I do a lot of one pan cooking.

Healthy eating doesn’t have to be hard!

This quick recipe is a great way to get those veggies into your diet. Feel free to leave out the veggies you don’t care for and add in what you do. You can’t really go wrong!

Veggie Scramble


  • 1 Tablespoon coconut oil
  • 2 eggs, beaten
  • handful of spinach
  • handful of kale
  • 1-2 cloves of garlic, chopped
  • 1/2 cup broccoli
  • 1/4 onion, chopped
  • 1 plum tomato, diced
  • 2 mushrooms, sliced
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste

veggie scramble

Add coconut oil to a heated skillet. Saute garlic, onions and mushrooms until brown. Add in tomatoes, broccoli, spinach and kale. Sprinkle in basil, and salt and pepper if desired. Reduce heat. Stir until spinach and kale are wilted.

Add the eggs and stir until cooked.

Top with 1/4 of sliced avocado.

Baked Sweet Potato Fries

Sweet potatoes are loaded with nutrients and baking them is a much healthier option than frying in a lot of oil.

Preheat oven to 400 degrees. Cut one sweet potato into thin strips. In a bowl add the sweet potato to 1 Tablespoon of coconut oil, 1/4 teaspoon of garlic powder, pinch of salt, pinch of black pepper, sprinkle of paprika. Adjust the seasoning to your taste.

Space out the sweet potatoes on a baking sheet lined with parchment paper. (I prefer to not to use aluminum foil as it can be toxic and the fries don’t get stuck to parchment paper).

Bake at 400 degrees for 20-25 minutes, flipping the fries halfway.

You can have this meal at any time, not just for breakfast. Enjoy!

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