Ultimately it's ratios that matter. Plates past often featured a huge slab of something done medium rare, a little something white and mashed and maybe a touch of green. While tasty, this kind of meal may not be the best combination of food for long term health.
Today's plates often have a 3 ounce portion of the meat, chicken, or fish (some say about the size of a deck of cards) and lots of vegetables and whole grains of many colors. Same with scrambled eggs. Adding vegetables used to mean adding a sprinkling of freshly snipped chives. I've found that a weekend breakfast can be a great time to get a couple servings of vegetables and change the ratio.
In many different kinds of meals and cuisines, you can make vegetables the featured ingredient. This recipe works well with real eggs or egg substitute. It doesn't really matter what vegetables you use. At least in my kitchen, there's often a pile of yet to be used veggies in the vegetable drawer in the refrigerator.
I hope your New Year is good.