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Hiker Babe's Vibrant Veggie Scramble

Here's one of my favorite breakfast dishes. I came up this awhile back when experimenting with different egg dishes and fresh veggies. A great way to fuel up for a day on the trail!

Course Breakfast
Cuisine American
Servings 2


  • 4 large eggs
  • 1/2 red onion, diced
  • 1-2 cloves garlic, diced
  • 1/2 cup black olives, sliced
  • 1/3 cup golden raisin tomatoes, sliced
  • 1/2 cup broccoli, sliced or shredded
  • 1/2 cup summer squash or zucchini, shredded
  • 1/2 cup carrots, grated
  • 1 ripe avocado, sliced
  • 2 slices cooked ham, sliced
  • 2/3 cup pepperjack, Parmesan or other cheese, grated


  1. Spray large skillet with Pam.

  2. Add diced garlic and onion. Cook on medium heat until soft but not brown.

  3. Add vegetables and ham, but not avocado.

  4. Cook until veggies are crisp-tender, not limp.

  5. While veggies are cooking, whisk eggs and water together in a small bowl.

  6. When veggies are cooked but still crisp, pour egg mixture into skillet.

  7. Add sliced ham and cheese.

  8. Cook until eggs are set and cheese is melted.

  9. Transfer Veggie Scramble onto a dinner plate. Cover with plastic wrap. Store in fridge. Heat up in microwave the next morning.

    Remove from microwave. Top with additional cheese, salsa, and low fat sour cream if desired.

  10. Enjoy!