Gluten Free Breakfast Surprise
Start your day with a burst of flavor and wholesome simplicity with this Gluten-Free Breakfast Surprise—a quick, 30-minute recipe that brings together protein-packed eggs, vibrant veggies, and creamy avocado for a nutritious start to your morning. Perfect for gluten-free diets, this one-skillet wonder features sautéed onions, bell peppers, mushrooms, and baby spinach, all folded into soft, fluffy scrambled eggs. Customize it with your choice of shredded cheese or a dairy-free alternative for added richness, and pair it with a dollop of zesty salsa for an extra kick. Whether you're avoiding gluten or just want a veggie-loaded breakfast, this hearty and flavorful dish is sure to surprise and delight your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 0.25 cups milk (or dairy-free alternative)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 medium bell pepper (any color), diced
- 1 cup button mushrooms, chopped
- 2 cups baby spinach
- 0.5 cups shredded cheese (optional, or dairy-free substitute)
- 1 medium avocado, sliced
- 0.5 cups salsa (optional, for serving)
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes, or until softened.
Add the chopped mushrooms to the skillet and cook for another 2-3 minutes, stirring occasionally, until the mushrooms are tender.
Lower the heat slightly and add the baby spinach to the skillet. Cook until wilted, about 1-2 minutes.
Push the cooked vegetables to one side of the skillet and add the remaining 1 tablespoon of olive oil to the now-empty side of the pan.
Pour the egg mixture into the pan, allowing it to cover the surface. Let it cook undisturbed for 2-3 minutes, or until the edges start to set.
Gently scramble the eggs by folding them into the vegetables. Continue cooking and stirring for another 2-3 minutes, or until the eggs are fully cooked but still moist.
If using shredded cheese, sprinkle it over the eggs and vegetables, and let it melt while mixing gently.
Remove the skillet from heat and divide the gluten-free breakfast scramble evenly among four plates.
Top each serving with sliced avocado. Serve immediately with salsa on the side, if desired.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 22.6 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 767 mg | 59% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1988 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
