Using leftovers to make a paleo veggie scramble

6 Jan

Last month I posted a recipe for paleo veggie scramble ( a fast and easy paleo breakfast.  This recipe can easily be modified to make breakfast out of your dinner leftovers!  Last night Renee (check her out at and Joe joined us for dinner.  We had NY strip steaks, sautéed asparagus with shallots, and oven roasted vegetables.  The steaks are gone, but we had leftover vegetables.  This morning we took advantage of the leftover oven roasted vegetables:  sweet potatoes, green cauliflower (yes, it comes in colors other than white), broccoli, carrots, and brussels sprouts.  I chopped up some of the veggies, mixed in eggs and seasoning, and had a great breakfast!


~2 cups leftover cooked vegetables, chopped

8 large eggs

Onion powder

Kosher or sea salt


Coconut oil


In a large skillet melt a couple tablespoons of coconut oil over medium heat.  Add the chopped vegetables and saute for 3-4 minutes to heat through.  Whisk eggs and pour into skillet with veggies.  Season with onion powder (since onion wasn’t part of the leftovers, I wanted the flavor onion powder would bring), salt and pepper to taste.  Continue to stir and flip the mixture until the eggs are at your preferred doneness.


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