Broccoli and Carrot Scrambled Eggs – A Colorful, Wholesome Stir-Fry
Introduction
Who says scrambled eggs have to be basic? This Broccoli and Carrot Scrambled Eggs recipe brings a savory, Asian-inspired twist to your breakfast (or lunch or dinner). With crisp-tender broccoli, vibrant carrots, aromatic garlic, and fluffy scrambled eggs, this dish is not only packed with protein and fiber—it’s bursting with umami and color.
Perfect for meal prepping or a quick, healthy meal, it’s a great way to sneak more veggies into your day.
Why I Love This Recipe
This recipe is everything I want in a simple meal: healthy, fast, and deeply satisfying. The garlic, soy sauce, and oyster sauce infuse the veggies and eggs with incredible flavor, and the textures—from the soft eggs to the crunchy-tender broccoli—keep every bite interesting.
Plus, it’s made from budget-friendly, everyday ingredients and comes together in under 30 minutes.
Ingredients
- Broccoli – cut into small florets
- Carrots – peeled and thinly sliced
- Eggs – lightly beaten
- Minced garlic
- Cooking oil
- Salt
- Black pepper
- Oyster sauce
- Soy sauce
Step-by-Step Instructions
1️⃣ Prep the Veggies
- Cut broccoli into small florets and soak in lightly salted water for 10 minutes. Drain and rinse.
- Peel and slice carrots into thin rounds or matchsticks.
2️⃣ Beat the Eggs
- Crack eggs into a bowl, beat until fully combined, and set aside.
3️⃣ Blanch the Vegetables
- Bring a pot of water to a boil. Add a pinch of salt and a splash of oil.
- Add broccoli and carrots; blanch for a few minutes until bright and tender-crisp.
- Drain and set aside.
4️⃣ Scramble the Eggs
- Heat oil in a pan over medium heat. Add the egg mixture and gently scramble until just set. Remove from pan.
5️⃣ Stir-Fry & Combine
- Heat a bit more oil in the same pan. Add minced garlic and stir-fry until fragrant.
- Add the blanched broccoli and carrots. Stir-fry for a minute or two.
- Return the scrambled eggs to the pan. Add soy sauce, oyster sauce, salt, and black pepper.
- Stir everything together until evenly coated and heated through.
6️⃣ Serve
Plate your veggie egg stir-fry hot, with rice, noodles, or on its own.
Tips for Success
- Don’t overcook the eggs – take them out of the pan once just set for soft, fluffy results.
- Blanching the veggies helps them cook faster and maintain color and nutrients.
- Add protein: Toss in cooked tofu, chicken, or shrimp for a complete meal.
- Use sesame oil for added depth and aroma during the final stir-fry step.
Serving Suggestions & Pairings
This dish pairs wonderfully with:
- A hot bowl of jasmine rice or brown rice
- Stir-fried noodles or a simple miso soup
- A refreshing sip of Blueberry Lemonade
For breakfast or brunch, try pairing with:
- 3-Ingredient Egg Wrap for a double protein boost
- No-Bake Monster Cookie Energy Balls as a sweet snack on the side
- Chocolate Chip Oatmeal Breakfast Cookies for meal prep-friendly mornings
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet or microwave until heated through.
- Meal prep: Portion into containers with rice for grab-and-go lunches.
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Final Thoughts
This Broccoli and Carrot Scrambled Eggs recipe is proof that healthy meals can be crave-worthy. It’s quick, budget-friendly, loaded with veggies, and full of flavor. Stir-fry fans and veggie skeptics alike will love it!
Tried it? Tag @chefmaniac and show us your colorful creations! 🥦🥕🍳
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