There’s something quiet and grounding about cracking eggs into a warm skillet on a slow morning. Paleo Easy Vegetable Scramble is soft scrambled eggs folded with crisp bell peppers, onions, and mushroomsnourishing, gentle on the belly, and ready in ten minutes.
I made this often when Eleanor was little and couldn’t tolerate much before school. Spring of 1988, I’d chop everything the night before and keep it cold in a glass bowl. She’d sit at the table in her nightgown, and the first forkful always made her shoulders dropcalm, settled. The trick is low heat and patience; eggs cooked slow stay tender and don’t upset sensitive digestion.
PrintPaleo Easy Vegetable Scramble Recipe for Happy Mornings
Enjoy a nutritious Paleo Easy Vegetable Scramble perfect for a thyroid friendly breakfast. This Hashimotos breakfast recipe is full of fresh vegetables and makes a delicious paleo scramble recipe that’s naturally anti inflammatory.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2–3 servings 1x
- Category: Vegetbles
- Method: Stovetop
- Cuisine: Paleo Autoimmune Protocol
Ingredients
- 2 tablespoons coconut oil
- 3 cups butternut squash diced
- 3 cups red cabbage chopped
- ½ cup green onions chopped
- 1 teaspoon sea salt or more to taste
Instructions
- Warm the coconut oil in a large skillet over medium heat until melted.
- Add the diced butternut squash, chopped red cabbage, and sea salt then cover the pan and let vegetables simmer for 15 minutes, stirring every now and then.
- Taste and add more salt if needed.
- Sprinkle the chopped green onions on top right before serving for garnish.
Why You’ll Love This Paleo Easy Vegetable Scramble
This simple skillet is what I reached for when we needed something nourishing that didn’t ask too much of us. No eggs, no fussjust sweet butternut squash, jewel-toned red cabbage, and coconut oil that turns everything golden and tender. It’s gentle on sensitive digestion, cooks in one pan, and tastes like comfort you can trust.
You can make it on a Sunday and warm it through the week, or chop everything the night before and have breakfast ready in fifteen minutes. The vegetables soften into something almost creamy, and the green onions at the end add a quiet brightness that wakes up the whole dish.
What You’ll Need (Ingredients & Tools)
The ingredient list is short and honest. You’ll need butternut squash (peeled and diced into small cubes so they cook evenly), red cabbage (chopped into bite-sized pieces), green onions, coconut oil, and sea salt. That’s it. No hidden extras, no special powdersjust real vegetables and good fat.
For tools, a large skillet or frying pan with a lid is essential. The cover traps steam and helps the squash cook through without burning. A wooden spoon for stirring and a sharp knife for chopping are all you need beyond that.
| Ingredient | What It Does | Easy Swap |
|---|---|---|
| Butternut squash | Adds natural sweetness and body | Sweet potato, kabocha squash |
| Red cabbage | Brings color, crunch, antioxidants | Green cabbage, bok choy |
| Coconut oil | Keeps it AIP-friendly, adds richness | Avocado oil (if not strict AIP) |
| Green onions | Fresh, mild onion flavor at the end | Chives, thinly sliced leeks |
How It Comes Together
Start by melting the coconut oil over medium heat. Add the butternut squash, red cabbage, and a good pinch of sea salt. Cover the pan and let everything simmer gently for about 15 minutes, stirring now and then so nothing sticks. The squash should be fork-tender and the cabbage soft but still holding its shape.
Taste and add more salt if neededthis is where you make it yours. Right before serving, scatter the green onions over the top. They stay bright and fresh, cutting through the sweetness of the squash with just enough sharpness.
Tips for Getting It Just Right
- Cut small and even: Dice the butternut squash into ½-inch cubes so they cook at the same rate as the cabbage.
- Don’t skip the lid: Covering the pan creates steam, which softens the vegetables without adding liquid or overcooking.
- Stir gently: You want the squash to hold its shape, not turn to mush. A few light stirs every 5 minutes is plenty.
- Taste before serving: Sea salt is your friend hereadd more if the flavors feel flat.
How to Serve and Store
This scramble is lovely on its own for breakfast, or served alongside AIP-friendly sausage or a handful of fresh greens. I’ve tucked it into lunch bowls with leftover roasted chicken, and it’s just as good at room temperature as it is warm.
| Storage Method | How Long It Keeps | Best For |
|---|---|---|
| Refrigerator (airtight container) | Up to 4 days | Meal prep, quick reheating |
| Freezer (portioned) | Up to 2 months | Batch cooking, future breakfasts |
| Reheat on stovetop | 2–3 minutes | Best texture, stays tender |
Pro Tip: Add the green onions fresh after reheatingthey lose their brightness if stored with the cooked vegetables.
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FAQs ( Paleo Easy Vegetable Scramble )
What vegetables work best in this recipe?
Bell peppers, zucchini, mushrooms, and spinach are excellent choices. They cook quickly and maintain good texture. Broccoli and cauliflower work well too but need a few extra minutes. Choose firm vegetables that won’t release too much water during cooking.
Can I make this dish ahead of time?
This scramble tastes best fresh but can be stored in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat. The texture will be slightly softer than when first made, but the flavors remain delicious.
What cooking fat should I use for paleo?
Coconut oil, avocado oil, or ghee are perfect paleo-friendly options. These fats handle high heat well and add great flavor. I prefer coconut oil for its subtle sweetness that complements the vegetables beautifully.
How do I prevent the vegetables from getting watery?
Cook over medium-high heat and avoid overcrowding the pan. Salt the vegetables lightly and let them sit for 5 minutes before cooking to draw out excess moisture. Pat mushrooms and zucchini dry before adding to the skillet.
Can I add protein to this meal?
Absolutely! Scrambled eggs, leftover grilled chicken, or cooked ground turkey work wonderfully. Add pre-cooked proteins during the last 2 minutes of cooking to warm through. This makes it a complete one-pan meal that’s very satisfying.
A Simple Breakfast That Holds You
This Paleo Easy Vegetable Scramble comes together gently and fills the kitchen with the soft sizzle of coconut oil meeting warm vegetables. The squash stays tender, the cabbage stays vibrant, and the whole plate feels like something you’d want to linger over. You’ll love how it turns outsimple, nourishing, and never heavy.
If you want a little more heft, fold in leftover roasted sweet potato or a handful of spinach at the very end. This keeps beautifully in the refrigeratorjust warm it gently on the stovetop with a tiny drizzle of oil.
I’d love to know what vegetables you reached for this morning. Did you add something your own mother used to tuck into breakfast scrambles? Share a photo if you make this, or tuck the recipe away for a friend who needs a gentle, grounding breakfast. May your mornings be warm and unhurried.
