Low Carb Vegetable Scramble
Kick-start your day with a hearty and nourishing 'Low Carb Vegetable Scramble'—a vibrant, protein-packed breakfast that’s both delicious and easy to make! This simple yet flavorful recipe combines fluffy scrambled eggs with an enticing medley of fresh vegetables like zucchini, red bell pepper, mushrooms, baby spinach, and onion, all lightly seasoned with garlic powder, salt, and black pepper for a perfectly balanced taste. Ready in just 20 minutes, this low-carb dish is ideal for busy mornings or meal prep, offering a healthy dose of vitamins, fiber, and protein to fuel your day. Serve it as-is or top with fresh parsley for an extra pop of flavor. Perfect for keto, gluten-free, and clean eating enthusiasts, this vegetable scramble is a nutritious way to enjoy the best of farm-fresh ingredients in every bite!
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Recipe Information
Ingredients
- 4 large eggs
- 0.5 medium (diced) zucchini
- 0.5 medium (diced) red bell pepper
- 1 cup (fresh) baby spinach
- 0.5 cup (sliced) mushrooms
- 0.25 medium (diced) onion
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (chopped, optional) fresh parsley
Instructions
Crack the eggs into a medium mixing bowl. Add garlic powder, salt, and black pepper. Whisk thoroughly until the eggs are fully blended and set aside.
Heat the olive oil in a non-stick skillet or frying pan over medium heat.
Add the diced onion to the pan and sauté for 2 minutes until it begins to soften.
Toss in the zucchini, red bell pepper, and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the baby spinach to the pan and stir until wilted, about 1 minute.
Reduce the heat to low and pour the whisked eggs into the pan with the vegetables. Allow the eggs to set for about 10 seconds, then gently stir with a spatula.
Continue to cook, stirring frequently, until the eggs are fully cooked and form fluffy curds, about 2-3 minutes.
Remove the scramble from the heat, garnish with fresh parsley (optional), and serve immediately.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 13.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1087 mg | 23% | |
*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.
