Low Carb Scrambled Eggs with Vegetables and Ham
Start your day with a protein-packed, flavor-rich breakfast thanks to this Low Carb Scrambled Eggs with Vegetables and Ham recipe. Bursting with vibrant diced red bell peppers, zucchini, and fresh spinach, this skillet scramble is perfectly complemented by savory ham and melted cheddar cheese. The addition of heavy cream gives the eggs an irresistibly creamy texture, while olive oil and butter create a deliciously rich base for sautéing the veggies. Ready in just 20 minutes, this keto-friendly dish is an ideal choice for a quick, satisfying breakfast or brunch. Whether you're cutting carbs or simply looking for a wholesome, nutrient-dense meal, this easy recipe is sure to impress every palate.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 medium, diced red bell pepper
- 0.5 cup, diced zucchini
- 1 cup, loosely packed fresh spinach
- 0.5 cup, diced cooked ham
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, shredded cheddar cheese
Instructions
Crack the eggs into a bowl, add the heavy cream, and whisk together until well combined and slightly frothy.
Heat olive oil and butter in a non-stick skillet over medium heat until the butter is melted and foamy.
Add the diced red bell pepper and zucchini to the skillet, sautéing for about 3 minutes until they begin to soften.
Stir in the fresh spinach and cook for an additional 1-2 minutes until the spinach is wilted.
Add the diced ham to the skillet and stir to combine with the vegetables.
Lower the heat to medium-low and pour the egg mixture into the skillet. Let it sit for a few seconds to allow the edges to begin setting.
Gently stir the eggs using a spatula, pushing the eggs from the outer edges towards the center and continue this process until the eggs are almost set.
Season with salt and black pepper, and sprinkle the shredded cheddar cheese over the eggs.
Continue cooking until the cheese is melted and the eggs are fully set but still creamy.
Serve immediately on plates and enjoy your low-carb scrambled eggs with vegetables and ham.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 486 mg | 10% | |
*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.
