Carotenoid-Packed Scrambled Eggs


This recipe adds the earthiness of carrots and the creaminess of melted cheese to breakfast scrambled eggs. It’s a delicious combination that you may not have tried before, but it’s easy and a delight for the senses. The carrots also bring an element of sweetness that complements well with the chives and goat cheese. Enjoy!

Reasons to love carrots and the way they glow:

Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.

Scrambled Eggs with Grated Carrots and Goat Cheese

by Aylin @ GlowKitchen

Cook Time: 7 minutes

Keywords: breakfast vegetarian carrots eggs cheese


  • 1 large carrot, grated
  • 1/2 tablespoon butter
  • Dash of salt and black pepper
  • 2 eggs
  • 1/3 cup shredded or pieced cheese (goat, preferably)
  • Chives for garnish


In a saucepan over medium heat, melt the butter and add the carrots. Season with salt and pepper and cook until the carrots soften.


Crack the two eggs into the sauce pan and mix until evenly combined with the carrots. Spread the mixture with a spatula across the area of the pan. Let cook for 1 minute before topping it evenly with cheese.



Give the mixture one last stir and then serve with chopped fresh chives.



Bon Appetit!

xo Aylin



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