Vegetable Egg Scramble

The Incredible Low Carb Egg

The Atkins diet is great for taking off excess fat and keeping it off. Rather than thinking of it as a diet, just consider it a life-style change. However, a large part of the Atkins plan consists of a diet high in protein, mainly meat, fowl and fish. If you are a meat lover, this way of eating will be perfect for you, except that it can get a bit expensive. A good way to work within your budget is to substitute egg dishes several times a week. Eggs are still fairly inexpensive and they can be used in so many delicious ways.

Don’t think you have to have expert omelet flipping skills to make a delicious egg dish. This dish, vegetable egg scramble, is easy to make after a long day at work. It’s even faster if you have left over vegetables in your refrigerator. This dish is for one to two serving, but can be doubled or tripled to feed more dinner guests.


  • 2 eggs
  • 1/8 cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon butter or olive oil
  • 1/8 cup chopped green onion
  • 1/8 cup chopped bell pepper
  • 2/4 cup shredded cheese(s)


In a mixing bowl, beat the eggs. Mix in the milk, salt and pepper.
In a skillet, melt the butter on a medium heat.
Sauté the vegetables until they are heated and tender. You may add any additional Atkins approved vegetables, or leftovers, such as broccoli, cauliflower, green beans, zucchini or other summer squash.
Lower the stove heat to medium-low.
Pour in the egg mixture.
Use a wooden spoon or spatula to occasionally stir the mixture.
When the eggs are cooked, turn off the stove.
Sprinkle cheese(s) of your choice over the top.
Serve immediately.

Additionally, bacon, sausage or other meats can be added to this recipe. Just sauté them, chopped, with the vegetables.

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