Tuscan Scrambled Eggs

Amanda Filipowicz, CNP, BES
Tuscan scrambled eggs

Eggs are a great source of protein, making them a wonderful dish to have for breakfast. Scrambled eggs with some butter or coconut oil and a dash of salt are just fine, but adding a little bit extra makes the dish sensational. When I was little my mom would make me scrambled eggs with some leftover steamed cauliflower which is so delicious. But I never thought of anything else, apart from chives going into it, until I went to Trinidad to visit my very close friend. Her mother made me Perico, a Venezuelan scrambled egg dish and that dish which is deliciously inspired me to make this dish. 

This scrambled egg dish, that you will soon learn to make, is a great way to get some veggies into your tummy. The flavors meld together and elevate the scrambled eggs – so delicious!

scrambled eggs parma, tomato and basil
tuscan scrambled eggs for breakfast

If you try out this recipe let us know! Leave a comment, rate it and tag a photo #holistickenko on Instagram! Have a wonderfully positive day everyone!  

Tuscan scrambled eggs

Tuscan Scrambled Eggs

Scrambled eggs are wonderful to have for breakfast but sometimes they need a little sprucing up. These Tuscan Scrambled Eggs will send your taste buds on a little trip to the Italian Country Side. 
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Course: Breakfast
Cuisine: Italian
Keyword: scrambled eggs, tuscan scrambled eggs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 283kcal


  • 5-6 eggs free-range pastured
  • 1 tbsp coconut oil or organic butter
  • 1/2 medium tomato cubed
  • 1 small shallot finely diced
  • 1 cup spinach and/or kale chopped
  • 5-8 basil leaves finely chopped
  • pepper to taste
  • himalayan salt to taste
  • 1/4 cup Parmigiano Reggiano grated – optional


  • Place a frying pan over medium heat, add the butter or coconut oil.
  • Once it is melted add in the shallots and sprinkle some salt over them. Let them saute until they are slightly translucent.
  • Add in the tomatoes and the spinach and/or kale and let them cook down.
  • In a bowl crack in the eggs and whisk them. Combine the pepper and Parmigiano Reggiano. Once the tomato and kale have cooked down add in the eggs.
  • Stir once in a while, don’t let it the eggs stick to the bottom of the pan. Depending on how you like them, soft or well done, don’t go too far from the eggs.
  • Once done to your liking turn off the heat and add in the basil. More salt if you need it. Serve as is, or on a spelt wrap or sourdough toast.


Calories: 283kcal | Carbohydrates: 5g | Protein: 19g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 418mg | Sodium: 371mg | Potassium: 350mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2405IU | Vitamin C: 9.4mg | Calcium: 224mg | Iron: 2.6mg
Tried this recipe?We’d love to see how it turned out! Mention @holistic_kenko or tag #holistickenko
scrambled eggs close up

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