A Colourful Scrambled Omelette

Today was a pretty exciting day! I opened my Instagram, and found out the picture of my omelette recipe was in the Globe and Mail as part of their special “The Age of Gourmet” piece.  It was a nice little kick in the butt reminder that I said I would post this recipe, and hadn’t yet done so.

I’d like to name this recipe the “Scromelette” however you might never come back to my site again if I did that, so instead it’s affectionately and practically named, the scrambled omelette.  I have never been one to be good at making an omelette perfectly flat and pretty looking, and given that it really tastes the same scrambled, I prefer it this way!

The recipe was incredibly easy and was the product of having a ton of farmers market veggies on hand.  On the weekends I sometimes want a little change from a smoothie, and it’s usually the only time I have a few extra minutes to cook something up (though, I will say that breakfast was pretty darn fast!).  Eggs are a great breakfast as they are full of protein and healthy fat.  I did a post a few months back on why you should eat the whole egg so if you missed that, check it out.

I used fresh basil and parsley in this recipe, but you could really use any fresh herbs you had lying around!  The same goes for vegetables – get creative and chop up whatever you’ve got on hand.  Here’s the recipe.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins




  • 4 eggs
  • 1 tbsp coconut oil
  • 1 clove garlic, minced
  • ¼ cup red onion, finely diced (shallots work too)
  • ½ bell pepper, finely diced
  • ½ cup chopped zucchini, finely diced
  • Handful of cherry tomatoes, diced
  • Fresh basil & parsley to taste
  • Salt and pepper to taste


  1. Heat oil over medium heat
  2. Once warm, add garlic & onion and sauté for 2-3 minutes
  3. Add remaining vegetables (except herbs) and sauté another 2-3 minutes, or until softened
  4. Crack eggs into bowl and whisk for about a minute (so they’re fluffy)
  5. Add salt and pepper to the eggs
  6. Pour eggs over vegetables and cook as you would regular scrambled eggs
  7. Just before the eggs are done, add in the fresh herbs and finish cooking

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