Veggie-Filled Scrambled Eggs

Mexican food recipes, Revoltillo de Huevos, Scrambled Eggs a la Dominicana, in portioned skillet, on dark stone table,copy space top view

Serves: 4 | Prep time: 15 minutes | Cook time: 10 minutes


  • 6 eggs
  • 2 Tbsp olive oil
  • 65g onion, chopped
  • 65g bell pepper, chopped
  • 50g cherry tomatoes, halved
  • 1 small bunch parsley, chopped
  • 75g chard, kale, and/or spinach, chopped
  • 4-5 green olives, sliced
  • 1 Tbsp nutritional yeast
  • Basil for garnish


  1. Beat eggs, add parsley and nutritional yeast, and set aside.
  2. Sauté onions and peppers in olive oil until tender (approximately 5 minutes).
  3. Add tomatoes, olives and greens, and stir.
  4. Add egg mixture to cooked ingredients. Cook on medium heat until eggs are desired consistency, stirring as needed.

Recipe Credit: Vanessa Key