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Veggie Scramble with Strawberries

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Veggie Scramble with Strawberries

Course: Breakfast
Keyword: dairy-free, gluten-free, grain-free, low FODMAP, vegetarian
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 1
Calories: 344kcal


  • 2 Egg
  • 1/8 tsp Sea Salt (divided)
  • 1 tsp Extra Virgin Olive Oil
  • 1 Red Bell Pepper (finely chopped)
  • 1 Tomato (medium, diced)
  • 1 stalk Green Onion (chopped)
  • 1 cup Strawberries (chopped)
  • 1/2 cup Egg Whites


  • Whisk the eggs/whites in a bowl and season with half of the salt. Set aside.
  • Heat the oil in a pan over medium heat. Cook the peppers for about five minutes or until tender and just browned. Add the tomato and green onion and cook for two to three minutes more until the tomatoes have softened. Season the vegetables with the remaining salt.
  • Push the vegetable mixture to one side of the pan and pour the eggs into the empty side. Stir the eggs frequently as they cook and incorporate the vegetables into the egg once the eggs are cooked through. Serve with strawberries and enjoy!


  • Leftovers

    Best enjoyed immediately.
  • More Flavor

    Add dried herbs and spices like garlic powder or parsley.
  • No Red Pepper

    Use any colour of bell pepper.
  • Like it Spicy

    Add red pepper flakes or jalapeno pepper.
  • No Strawberries

    Serve with a different fruit instead.


Serving: 1g | Calories: 344kcal | Carbohydrates: 24g | Protein: 29g | Fat: 15g | Cholesterol: 372mg | Sodium: 693mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6424IU | Vitamin C: 256mg | Calcium: 108mg | Iron: 4mg

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