Most of my day-to-dinner meals are the random ingredients in my refrigerator, then thrown into a bowl or wrap. Although I don’t think of the ingredients in these “recipes,” they might inspire those interested. So it’s not a bad idea to share them, wouldn’t it? The Vegetable Breakfast Scrambles are one of my top breakfast bowls (they require under 10 minutes), and many people have asked about them ever since I posted them on my Instagram Stories in this year’s Vegetarian Challenge. I’ve posted my current version below, but I’ll provide other ingredients I often add to the mix!


Half a Tbsp Butter ($0.03)

1/2 bell pepper chopped ($0.25)

2 cups spinach ($0.50)

Two large eggs ($0.50)

Seasoning of your choice* ($0.05)

Six grape tomatoes cut to half ($0.34)

1/4 avocado, sliced ($0.13)

1/4 cup of hummus ($0.37)

Add a pinch of salt and pepper ($0.02)


Pour the butter into a large non-stick pan and cook over medium. After it has melted, add the bell pepper diced and sauté for about 1-2 minutes. Then add the spinach and saute until the spinach is soft (about 1 minute).

Move the vegetable towards the sides and then crack eggs into the middle. Sprinkle on the seasonings of your choice. While the skillet is on medium heat, mix eggs with the veggies. Once the eggs appear set, take them off your skillet off the stove.

Mix the eggs that have been cooked as well as the vegetables in a bowl. Add tomatoes sliced avocado, hummus, and some salt and black pepper. Serve immediately.

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