Keto Vegetable Scramble
Brighten up your morning with this delicious Keto Vegetable Scramble—a low-carb, high-protein breakfast perfect for fueling your day. Packed with vibrant zucchini, red bell pepper, earthy mushrooms, and nutrient-rich baby spinach, this recipe combines wholesome vegetables with perfectly scrambled eggs seasoned with sea salt, black pepper, and a touch of turmeric for an antioxidant boost. Ready in just 20 minutes, this dish is ideal for busy mornings or a quick, healthy meal any time of day. Cooked in heart-healthy olive oil with fragrant sautéed garlic, it makes a flavorful addition to your keto meal plan. Serve this veggie-packed scramble warm and enjoy a satisfying, nutrient-dense dish that pairs beautifully with fresh herbs like parsley or chives for an extra splash of flavor and color. Perfect for two but easy to scale up for a crowd!
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Recipe Information
Ingredients
- 4 large eggs
- 1 small zucchini
- 0.5 red bell pepper
- 1 cup baby spinach
- 4 medium mushrooms
- 1 tablespoon olive oil
- 1 clove garlic
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground turmeric (optional)
Instructions
Wash and dice the zucchini and red bell pepper into small bite-sized pieces.
Clean and slice the mushrooms thinly.
Mince the garlic clove finely.
In a medium bowl, crack the eggs and whisk until fully blended. Add the sea salt, black pepper, and optional turmeric to the eggs and whisk again.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant.
Add the zucchini, red bell pepper, and mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and begin to brown slightly.
Add the baby spinach to the skillet and cook for another 1-2 minutes, stirring until the spinach wilts.
Lower the heat slightly and pour the whisked eggs over the vegetables in the skillet.
Allow the eggs to set for about 30 seconds, then gently stir and scramble everything together until the eggs are fully cooked, about 2-3 minutes.
Taste and adjust seasoning if necessary, then serve warm. Optionally garnish with fresh herbs like parsley or chives.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3023 mg | 131% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 15.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1134 mg | 24% | |
*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.
