High Protein Vegetable Scramble
Elevate your breakfast routine with this High Protein Vegetable Scramble, a vibrant and nutrient-packed dish perfect for fueling your day. Packed with protein-rich eggs and optional tofu for an extra boost, this hearty scramble is loaded with fresh baby spinach, juicy cherry tomatoes, and crisp bell pepper, bringing a burst of color and flavor to your plate. Infused with a hint of turmeric, nutritional yeast, and black pepper, this recipe offers layers of savory goodness while catering to health-conscious foodies. Ready in under 25 minutes, this quick and easy recipe is ideal for busy mornings or post-workout recovery meals. Serve it as a standalone dish or pair it with whole-grain toast for a balanced breakfast that's both satisfying and delicious.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons unsweetened almond milk (or any preferred milk)
- 100 grams extra-firm tofu (optional for extra protein)
- 2 cups baby spinach
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 stalks green onions, chopped
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast (optional for flavor and additional protein)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon turmeric (optional for added color and nutrition)
Instructions
Crack the eggs into a bowl, add the almond milk, and whisk until frothy. Set aside.
If using tofu, pat it dry with a paper towel and crumble it into small pieces using your hands or a fork. Set aside.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once heated, add the diced red bell pepper, zucchini, and a pinch of salt. Sauté for 3-4 minutes until the vegetables are slightly softened.
Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2 minutes, stirring occasionally, until the spinach is wilted.
If using tofu, push the vegetables to one side of the skillet and add the crumbled tofu to the other side. Cook for 2 minutes, stirring gently, to warm through.
Pour the whisked eggs into the skillet over the vegetables and tofu. Reduce the heat to low and gently stir the mixture continuously with a spatula to scramble the eggs. Cook for 4-5 minutes or until the eggs are fully set.
Sprinkle with nutritional yeast, turmeric (if using), black pepper, and additional salt to taste. Stir to combine.
Top with chopped green onions and serve warm.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 14.1 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1040 mg | 80% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1814 mg | 39% | |
*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.
