Low Carb Vegetable and Cheese Scrambled Eggs
Start your day with a wholesome, protein-packed breakfast with this Low Carb Vegetable and Cheese Scrambled Eggs recipe! Bursting with vibrant colors and flavors, this dish combines fluffy, creamy eggs with sautéed zucchini, red bell pepper, and spinach for a nutrient-rich base. A touch of garlic powder and melted cheddar cheese adds depth and indulgence to every bite. Perfect for busy mornings, this quick and easy low-carb recipe is ready in just 20 minutes and suited for anyone following a keto or low-carb lifestyle. Serve it on its own or pair it with a side of avocado for an extra boost of healthy fats. This satisfying, veggie-loaded scramble will become your go-to for a delicious and guilt-free breakfast!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 0.5 medium, diced zucchini
- 0.5 medium, diced red bell pepper
- 1 cup spinach
- 0.5 cup, shredded cheddar cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
Crack the eggs into a medium-sized bowl. Add the heavy cream, salt, black pepper, and garlic powder. Whisk thoroughly until the mixture is well combined and slightly frothy.
Heat a non-stick skillet over medium heat and melt the butter.
Add the diced zucchini and red bell pepper to the skillet. Sauté for 3-4 minutes until they soften slightly.
Add the spinach to the skillet and cook for another 1-2 minutes until the leaves wilt down.
Reduce the heat to medium-low and pour the egg mixture over the cooked vegetables. Gently stir the eggs with a spatula, moving them around the skillet to scramble them while they cook.
When the eggs are about halfway cooked but still slightly runny, sprinkle the shredded cheddar cheese evenly over the top.
Continue to cook, gently folding the eggs and cheese together until the eggs are fully set and the cheese is melted, about 2-3 minutes.
Remove the skillet from the heat and serve the scrambled eggs immediately. Enjoy!
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 9.8 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 390 mg | 30% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 942 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.
