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A vibrant and fluffy egg scramble loaded with fresh spinach, sweet bell peppers, and savory onions. This protein-packed breakfast is a delicious and nutritious way to start your day, coming together in just 15 minutes.
For 4 servings
Whisk the eggs
Sauté the vegetables
Wilt the spinach
Cook the scramble
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A vibrant and fluffy egg scramble loaded with fresh spinach, sweet bell peppers, and savory onions. This protein-packed breakfast is a delicious and nutritious way to start your day, coming together in just 15 minutes.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 234.32 calories per serving with 15.81g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Garnish and serve
Omit the milk and cheese. For creaminess, you can use a splash of unsweetened almond milk.
Increase the eggs to 10 or add 1/2 cup of cooked, crumbled sausage or diced ham with the vegetables.
This recipe is naturally low-carb. Serve as is or with a side of avocado for healthy fats.
Add 1 finely chopped jalapeño with the onions or a pinch of red pepper flakes with the garlic for a kick.
Finely chop the vegetables so they blend in more with the eggs. Serve with a side of toast.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, and keeps you feeling full and satisfied.
The variety of vegetables provides essential nutrients like Vitamin C from bell peppers, iron from spinach, and various B vitamins from the eggs.
Eggs contain lutein and zeaxanthin, antioxidants that are beneficial for maintaining good eye health and reducing the risk of age-related eye diseases.
Yes, it's a very healthy dish. It's packed with protein from eggs, and vitamins and fiber from the vegetables, making it a nutritious and filling start to the day.
One serving of this vegetable scramble has approximately 220-260 calories, depending on the amount of cheese and oil used. It's a great low-calorie, high-protein meal.
Absolutely! This recipe is very versatile. You can use mushrooms, zucchini, kale, asparagus, or cherry tomatoes. Just be sure to adjust cooking times accordingly.
The key is to cook them on low to medium-low heat and to remove them from the skillet while they are still slightly moist. The residual heat will finish cooking them to perfection.
Scrambled eggs are best served fresh. However, you can chop all the vegetables the night before to save time in the morning.
