Easy Spring Herb & Veggie Scramble Recipe

A breakfast "basic" bursting with garden-fresh flavours
scrambled eggs with green veggies
Pexels / Miss Fauzia


This simple scramble is our go-to spring lunch or breakfast. Featuring tender spring vegetables and those first sprouting herbs from our window garden, this dish highlights in-season produce with very little time and effort.


  • 2 large free-range eggs
  • 1 Tbsp unsweetened coconut milk, nut milk, or regular milk
  • 1 tsp coconut oil
  • 1 c assorted, chopped spring vegetables (green onions, asparagus, ramps, spinach, arugula, cabbage, mushrooms).
  • ¼ c fresh herbs, chopped (dill and basil are especially nice)
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper


  1. In a small bowl, whisk together the eggs and milk until well mixed.
  2. In a small cast iron pan, heat the oil over medium heat and add the vegetables. Sauté until the vegetables are tender but still crisp (about 5 minutes).
  3. Add the eggs and cook, stirring constantly, until scrambled and set. Season with sea salt and black pepper, and top with spring herbs.


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