Veggie Scrambled (zucchini, mushrooms, and edamame)

Updated: Oct 31, 2021

I don't know about you, but I love meals that are easy to prepare and don't require any special complicated ingredients and gadgets. This delicious veggie scrambled recipe is bursting with flavor in every bite. All you need is one pan, 20 minutes, and just a handful of colorful vegetables. But, of course, the best thing about this veggie scrambled is using your favorite vegetables; these make the perfect clean-up fridge meal.

Many people often think healthy meals equal expensive costs (wrong). As a health coach, I've learned to plan my meals two weeks in advance, which helps with only purchasing the needs for the kitchen. I've also noticed that shopping for seasonal fruits and vegetables taste fresh and better, but buying seasonal vegetables and fruits will cost a lot less and will save you money in the long run. One great way to look at seasonal fruits and veggies is to check out the mailer grocery offers they send you (yes, those annoying coupons). I usually look at that to help me plan my meals ahead of time and see what produce is in season.

For this recipe, I used;


Nutrient-dense food with high fiber content, which can help improve digestion. Zucchini contains antioxidant and anti-inflammatory phytonutrients.


According to the BBC Good Food article, mushroom benefits include the best plant source of vitamin D, helpful gut health, and maintaining heart health.


Naturally gluten-free and low in calories, they contain no cholesterol and are an excellent source of protein, iron, and calcium source. Edamame could help reduce LDL "bad cholesterol."


It cooks and tastes like an egg. This plant egg is the best egg replacer: cholesterol-free, dairy-free, high in protein, and less fat.

If you make this recipe, please tag me on Instagram (@melshealthybowl); I'd love to see your creation. ENJOY!

Think healthy, not thin!



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