High Protein Scrambled Eggs with Ham and Vegetables
Packed with protein and vibrant vegetables, this High Protein Scrambled Eggs with Ham and Vegetables recipe is a perfect way to start your day or enjoy a wholesome meal anytime. Featuring fluffy scrambled eggs enriched with skim milk, savory lean ham, and a colorful mix of sautéed bell peppers, onions, and baby spinach, this dish not only satisfies your taste buds but also fuels your body with essential nutrients. Quick and easy to prepare in under 20 minutes, it’s ideal for busy mornings or weeknight dinners. Enhanced with a touch of olive oil for richness and a sprinkle of fresh parsley for a fragrant finish, these scrambled eggs are both healthy and delicious. Whether you’re seeking a high-protein breakfast or a light, nutrient-rich meal, this skillet wonder is sure to become a favorite!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons skim milk
- 100 grams lean ham
- 0.5 medium red bell pepper
- 0.5 medium green bell pepper
- 0.25 medium onion
- 1 cup baby spinach
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Crack the eggs into a bowl and add the skim milk, salt, and black pepper. Whisk together until the mixture is well combined and slightly frothy.
Dice the lean ham into small cubes. Chop the red and green bell peppers into small pieces and finely chop the onion.
Heat a non-stick skillet over medium heat and add the olive oil. Once the oil is hot, add the diced ham and cook for 2-3 minutes until it starts to brown slightly.
Add the chopped onion to the skillet and cook until it becomes translucent, about 2 minutes. Stir in the red and green bell peppers and cook for another 2 minutes until they begin to soften.
Add the baby spinach to the skillet and stir until it wilts, about 1 minute.
Pour the egg mixture into the skillet and allow it to sit undisturbed for about 30 seconds until it starts to set at the edges.
Using a spatula, gently stir the eggs from the edges towards the center, forming soft curds.
Continue stirring gently every few seconds until the eggs are mostly cooked but still slightly runny. Remove from heat as the residual heat will finish cooking the eggs.
Garnish with freshly chopped parsley and serve immediately for best flavor and texture.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.8 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 958 mg | 20% | |
*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.
