Green scrambled eggs

A colourful and super nutritious twist on standard scrambled eggs.


  • 2 large free range eggs
  • 2 medium zucchinis 
  • Large handful fresh spinach leaves
  • 3 tablespoons coconut flour (or arrowroot flour)
  • 1/4 cup Pepitas 
  • 2 cloves garlic 
  • Pinch Sea salt or Himalayan salt 
  • Coconut oil or butter


  • Grate the zucchinis and then squeeze out the excess water with a sieve.
  • Mix in the spinach leaves, cracked eggs (white and yolk), flour, pepitas, garlic and salt in a processor or use a hand mixer. 
  • Heat a frying pan with coconut oil or butter and pour mixture in.
  • Cook on a medium heat and gently turn over (like cooking scrambled eggs) until it starts to fold over like a plllow. 
  • Serve on toast or crackers – we used sourdough rye thins (so tasty and only 100% whole grain rye)
  • Add your own garnish of sliced tomato, cucumber, feta cheese, avocado, olives, lettuce, the more colour and variety the better!

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