Low Carb Scrambled Eggs with Spinach and Bell Peppers
Fuel your mornings with a vibrant and nutritious breakfast by diving into this recipe for Low Carb Scrambled Eggs with Spinach and Bell Peppers. Packed with protein and fresh, colorful vegetables, this dish showcases tender spinach and lightly caramelized bell peppers folded into fluffy eggs enriched with a touch of heavy cream for added richness. Sautéed to perfection in olive oil and butter, this flavorful scramble is both keto-friendly and bursting with essential nutrients. Ready in just 20 minutes, it’s the ideal quick and healthy meal to power your day. Perfect for low-carb diets and brimming with wholesome ingredients, this breakfast delight caters to both flavor lovers and healthy eaters alike.
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 0.5 medium red bell pepper
- 0.5 medium green bell pepper
- 1 tablespoon unsalted butter
- 2 tablespoons heavy cream
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon olive oil
Instructions
Start by washing the spinach leaves thoroughly and pat them dry with a paper towel.
Chop the spinach roughly and set aside.
Slice the red and green bell peppers into thin strips, about 1/4-inch thick, and set aside.
In a medium bowl, crack the eggs and add the heavy cream, salt, and ground black pepper.
Whisk the eggs together until the mixture is smooth and the cream is well incorporated.
In a non-stick skillet, heat the olive oil over medium heat.
Add the bell peppers to the skillet and sauté for about 3-4 minutes until they are tender and slightly caramelized.
Reduce the heat to low and add the butter to the skillet and allow it to melt.
Add the chopped spinach to the skillet and cook, stirring frequently, until the spinach is wilted, about 2 minutes.
Pour the egg mixture over the vegetables in the skillet.
Gently stir the eggs using a spatula, pushing the eggs from the edges to the center as they begin to set.
Continue stirring until the eggs are scrambled to your desired level of doneness.
Remove from heat and serve the scrambled eggs hot, garnished with extra black pepper if desired.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 566 mg | 12% | |
*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.
