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Smoky Egg & Veggie Scramble with Kimchi

Name: Smoky Egg & Veggie Scramble with Kimchi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 large eggs; 1/2 cup kimchi, roughly chopped; 1 bell pepper, diced; 2 green onions (leek or scallion), sliced; 2 garlic cloves, minced; 1 tablespoon avocado oil; 1 tablespoon coconut aminos; 1/2 teaspoon hot sauce, to taste; 1 pinch pink Himalayan salt and black pepper, to taste; 1 cup fresh arugula or kale, to serve

This bold, satisfying scramble brings together the tangy punch of kimchi, the smoky sweetness of bell pepper, and the savory depth of coconut aminos — all folded into soft, golden eggs. It comes together in under 15 minutes and works beautifully as a quick breakfast, a light lunch, or a weeknight dinner. Naturally gluten-free and dairy-free, it's a gut-friendly meal that doesn't sacrifice any flavor.

Smoky Egg & Veggie Scramble with Kimchi

Rated 5.0 stars by 1 users

Prep Time

5 minutes

Cook Time

10 minutes

Ingredients

4 large eggs
1/2 cup kimchi, roughly chopped
1 bell pepper, diced
2 green onions (leek or scallion), sliced
2 garlic cloves, minced
1 tablespoon avocado oil
1 tablespoon coconut aminos
1/2 teaspoon hot sauce, to taste
1 pinch pink Himalayan salt and black pepper, to taste
1 cup fresh arugula or kale, to serve

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Directions

Heat avocado oil in a skillet over medium heat. Add garlic and bell pepper and cook, stirring, until softened, about 3–4 minutes.
Stir in the kimchi and cook for another minute to warm it through and deepen the flavor.
Whisk the eggs with the coconut aminos and a pinch of salt and pepper. Pour into the skillet and cook, folding gently with a spatula, until just set — you want them soft and slightly custardy.
Plate over a bed of arugula or kale, top with green onions and a dash of hot sauce. Serve immediately.
For the best texture, pull the eggs off the heat just before they look fully done — residual heat will finish them. If kimchi feels too bold for your taste, sauerkraut makes a milder swap with similar probiotic benefits. Alfalfa sprouts scattered on top add great crunch and freshness. Coconut aminos can be swapped for a small splash of tamari if needed. Serve straight from the pan for the best experience, as the greens will wilt pleasantly under the warm scramble.

Recipe Note

Storage: This scramble is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days — keep the arugula or kale separate so it doesn't wilt. Reheat gently in a skillet over low heat. Freezing is not recommended, as the egg texture becomes rubbery and the kimchi loses its fresh bite.