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Scrambled Eggs with Carrots and Peas Recipe

Emily Carter
Fluffy, protein-packed scrambled eggs combined with sweet carrots and tender peas for a quick, vibrant, and wholesome vegan breakfast.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 servings
Calories 230 kcal

Ingredients
  

  • 4 large eggs or vegan egg substitute
  • 1/2 cup carrots diced
  • 1/2 cup peas fresh or frozen
  • 1 tbsp olive oil or vegan butter
  • Salt and black pepper to taste
  • Optional: nutritional yeast or fresh herbs

Instructions
 

  • Heat olive oil in a non-stick skillet over medium heat.
  • Whisk eggs with salt and pepper in a mixing bowl.
  • Add diced carrots and peas to the skillet; cook 2–3 minutes until slightly tender.
  • Pour in eggs, stirring gently to scramble with vegetables.
  • Cook until eggs are soft and creamy, fully mixed with carrots and peas.
  • Sprinkle nutritional yeast or fresh herbs if desired.
  • Serve immediately for a bright, fluffy breakfast.

Notes

 

Nutritional Values (per serving)

  • Calories: 230
  • Total Fat: 17g
  • Saturated Fat: 3g
  • Carbohydrates: 11g
  • Fiber: 4g
  • Protein: 12g

Vitamins & Minerals (per serving, approx.)

  • Vitamin A: 25%
  • Vitamin C: 10%
  • Folate: 8%
  • Vitamin K: 15%
  • Potassium: 12%

Tips to Enhance Flavor

  • Add a pinch of smoked paprika for subtle warmth.
  • Mix in fresh herbs like chives or parsley for brightness.
  • Use vegan butter for extra creaminess.
  • Serve with whole-grain toast to increase fiber.
  • Sprinkle nutritional yeast for a cheesy, umami punch.