Veggie Loaded Scrambled Eggs

Veggie Loaded Scrambled Eggs   

Scrambled eggs with veggies and greens is a simple and quick way to prepare a nutritious breakfast. These eggs are packed full of flavour, protein, vitamins and minerals AND you know you and your little ones have eaten a good portion of veggies before 8 am!

I’m bringing you this recipe in partnership with St Ewe’s, I love using St Ewe’s super eggs as they are an excellent source of vitamin d, selenium and DHA omega 3’s. The free range hens are fed a special super feed that amps up the nutritional value of the eggs! 

Prep: 5 mins

Cook: 6 mins

Serves: 1 adult & 1 toddler

Suitable From: 6 months + 

What do you need?

2 St Ewe’s Super Eggs 

1 tbsp butter (or coconut oil)

1/2 courgette (zucchini) finely grated

 A handful of finely chopped spinach (fresh or frozen)


A handful of grated cheese 


In a bowl, crack the eggs and add in a splash of milk. Beat until well combined. 

Melt the butter in a frying pan over a medium – low heat and add in the courgette and spinach. Cook for a couple of minutes.

Pour in the eggs and stir continuously, bringing in the mixture in from all sides until the eggs are creamy (they will continue to cook once you remove the pan from the heat).

If using, stir in the grated cheese and serve.


If you’re looking for some easy, healthy and delicious snack ideas like this then check out my ebook, easy healthy snacks!