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Super Quick Scramble

Louise | June 3
Super Quick Scramble

I feel like the weekend always zooms past, and even though I seem to spend a large portion of it cooking, I’m always left scratching my head as to what I should eat!  This Sunday morning, after lugging back a bunch of groceries, I found myself hungry but yet bereft of any quick and easy foods.  So, after perusing through my refrigerator, I reached the decision that a quick scramble with some eggs and veggies would be a good (and more importantly, QUICK) solution.  Also, I had just picked up some fresh berries so they would be perfect as “dessert.”

I pulled out the veggies from my fridge – 4 baby bella mushrooms, a 1/4 cup red bell peppers I had left over from a previous cooking session and a handful of spinach leaves.  I also spotted some leftover deli ham.  So, I chopped everything up, dropped a knob of butter into the frying pan and started sautéing it all.



Meanwhile, I quickly whisked 3 eggs and dumped them into a different frying pan with some butter.  The trick for great tasting eggs is NOT TO OVERCOOK THEM!

To prevent overcooking, but also to have them be cooked in a reasonably quick time, I set the heat on medium, and kept on stirring, making sure the eggs were stirred up as soon as some got stuck to the bottom of the pan.  It’s a bit labor intensive, but it makes for much better scrambled eggs.

After scrambling was complete, I turned off the heat, seasoned the eggs with a bit of salt and pepper and stirred in the sautéed veggies and deli ham.



Super Quick Scramble Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Cuisine: American


  • 3 eggs, whisked
  • 4 baby bella mushrooms
  • 1/4 cup red bell peppers
  • 1/2 cup of spinach
  • 2 slices of deli ham
  • 1 tablespoon of coconut oil or ghee
  • Salt and pepper to taste


  1. Chop up the vegetables and the ham.
  2. Place 1/2 tablespoon of coconut oil/ghee into a frying pan and melt. Saute the vegetables and ham.  Add more oil if needed.
  3. Place the whisked eggs into a separate frying pan with the other 1/2 tablespoon of coconut oil/ghee. Cook on medium heat and keep stirring to prevent overcooking.  Add more oil if needed.
  4. Once the eggs are cooked, season them with salt and pepper to taste.
  5. Lastly, add the sauteed vegetables and ham in with the eggs and mix. Serve immediately.


All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 1 plate
  • Calories: 350
  • Sugar: 3 g
  • Fat: 29 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 21 g