Low Fat Scrambled Eggs with Vegetables
Start your day on a nutritious note with this vibrant Low Fat Scrambled Eggs with Vegetables recipe, perfect for a healthy breakfast or light lunch. Packed with a medley of colorful vegetables like red and green bell peppers, juicy cherry tomatoes, and tender baby spinach, these scrambled eggs are elevated with simple yet flavorful additions of green onions, salt, and black pepper. Made with low-fat milk and cooked in olive oil spray, this dish is both heart-healthy and protein-rich, catering to those seeking a low-fat option without sacrificing taste. Quick and easy to whip up in just 20 minutes, these creamy scrambled eggs are perfect for busy mornings. Serve warm and enjoy the irresistible combination of fresh flavors and fluffy eggs, ideal for a wholesome and guilt-free meal!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tbsp low-fat milk
- 1 spray olive oil spray
- 0.5 red bell pepper, diced
- 0.5 green bell pepper, diced
- 1 cup baby spinach leaves
- 0.5 cup cherry tomatoes, halved
- 2 stalks green onions, chopped
- 0.25 tsp black pepper
- 0.25 tsp salt
Instructions
Crack the eggs into a medium-sized bowl and add the low-fat milk, black pepper, and salt. Whisk until well combined and slightly frothy.
Lightly spray a non-stick skillet with olive oil spray and heat over medium heat.
Add the diced red and green bell peppers to the skillet and sauté for about 3 minutes, or until they begin to soften.
Add the chopped green onions and cherry tomatoes to the skillet and continue to cook for another 2 minutes.
Toss in the baby spinach leaves and stir for about 1 minute, or until the spinach is wilted.
Reduce the heat to low. Push the vegetables to one side of the skillet.
Pour the egg mixture into the empty side of the skillet. Gently stir occasionally with a spatula, slowly incorporating the vegetables as the eggs begin to set.
Continue to cook the eggs to your desired level of doneness, stirring gently. Ensure the vegetables are evenly mixed with the eggs.
Once cooked, remove the skillet from heat. Serve immediately on warm plates.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 899 mg | 19% | |
*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.
