Protein-packed and bursting with flavor, these Parmesan scrambled eggs with veggies are definitely a breakfast of champions.

Parmesan scrambled eggs with veggies in a stainless steel skillet.

I’m going a little gaga over the organic orange cherry tomatoes I found at the farmers market. They are honestly so sweet it's like eating candy. Someone stop me!! 🙂

Seriously though, these are going in everything I cook this week.

I usually have a simple bowl of oatmeal early in the morning but by mid-morning I usually need more PROTEIN. That's when I grab the eggs or sprouted tofu, and as many vegetables as I can find.

Two brown eggs alongside small glass food prep bowls containing chopped onions, red peppers, cherry tomatoes, shredded Parmesan cheese and fresh basil leaves.

Scrambled eggs with vegetables = so many healthy benefits

I find that the days that I get a lot of vegetables in at every meal are ~~good~~ great days. Extra vitamins and minerals. Phytochemicals. And fiber--specifically prebiotic fiber--to feed the microbiome, which is found in this recipe in the form of onions. Full disclosure: I eat a lot of onions. 🙂

And I haven't even gotten to the cheese. Oh the cheese. There is actually emerging research that Italian hard cooked cheeses such as Parmigiano Reggiano have both prebiotic and probiotic properties, so adding it to this scramble was basically a no-brainer. And it's beyond delicious. (If you're dairy-sensitive though, no worries! The cheese can easily be left out of this recipe and the butter can be replaced with coconut oil for a dairy-free breakfast.)

Bonus points: If you really want to pack a gut-loving punch in this breakfast of champions, add a small scoop of kimchi to your plate. Now you've got even more probiotics from the fermented vegetables in the kimchi, and the prebiotics to feed them. BOOM.

You could also add a few sliced oranges to your plate (my personal fave) for some extra vitamin C and fiber.

Okay, I'm off to eat!

🍳 Recipe