Ham and Vegetable Scrambled Eggs
Start your day with a protein-packed breakfast full of flavor and nutrients with this Ham and Vegetable Scrambled Eggs recipe! Fluffy eggs are whisked with a touch of milk for creaminess and cooked to perfection alongside savory diced ham, sweet bell peppers, and tender onions. Fresh baby spinach adds a burst of green and extra vitamins, making this dish as healthy as it is satisfying. A balance of olive oil and butter ensures rich flavor and a velvety texture, while the quick 20-minute prep and cook time makes it ideal for busy mornings. Perfect as a standalone dish or served with toast, avocado slices, or fresh fruit, these scrambled eggs are a versatile breakfast staple that’s as delicious as it is easy to make. Whether you're fueling up for your day or whipping up a weekend brunch, this breakfast is sure to impress! Keywords: ham and vegetable scrambled eggs, easy breakfast recipe, nutrient-packed breakfast, healthy eggs recipe, quick scrambled eggs.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 0.5 cup, diced ham
- 0.5 cup, diced bell pepper (any color)
- 0.25 cup, diced onion
- 0.5 cup baby spinach
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk thoroughly until the mixture is well combined and slightly frothy.
Heat a large non-stick skillet over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
Add the diced onions and bell peppers to the skillet. Sauté for 3-4 minutes, stirring occasionally, until they start to soften.
Stir in the diced ham and cook for an additional 2 minutes, allowing it to warm through.
Add the baby spinach to the skillet and toss gently until the spinach wilts, about 1 minute.
Reduce the heat to low and pour the whisked egg mixture evenly over the vegetables and ham in the skillet.
Let the eggs cook undisturbed for 30 seconds, then use a spatula to gently stir and fold the eggs, creating soft curds.
Continue stirring occasionally until the eggs are fully cooked but still moist, about 3-4 minutes.
Remove the skillet from the heat immediately to prevent further cooking and serve the scrambled eggs hot.
Serve alongside toast, sliced avocado, or fresh fruit for a complete breakfast.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 825 mg | 18% | |
*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.
