Mediterranean Diet Scrambled Eggs with Vegetables and Ham
Elevate your breakfast game with this Mediterranean Diet Scrambled Eggs with Vegetables and Ham recipe—a perfect blend of wholesome flavors and vibrant ingredients. This dish combines fluffy eggs whisked with milk and seasoning, cooked to perfection with sautéed red bell peppers, zucchini, cherry tomatoes, baby spinach, and lean ham. A drizzle of extra-virgin olive oil enhances the flavor while crumbled feta cheese adds a creamy, tangy finish. Garnished with fresh parsley, this quick and nutritious meal is ready in just 20 minutes, making it an excellent option for a protein-packed breakfast or brunch. Bursting with Mediterranean-inspired ingredients, this recipe embodies healthy eating without compromising on flavor—an ideal choice for anyone seeking a fresh, balanced start to their day.
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Recipe Information
Ingredients
- 1 tablespoon extra-virgin olive oil
- 0.5 red bell pepper
- 0.5 zucchini
- 6 cherry tomatoes
- 1 cup baby spinach
- 4 ounces lean ham
- 4 large eggs
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons crumbled feta cheese
- 1 tablespoon fresh parsley
Instructions
Begin by preparing the vegetables: dice the red bell pepper and zucchini into small squares, halve the cherry tomatoes, and roughly chop the baby spinach.
Cut the lean ham into small bite-sized pieces.
In a medium bowl, crack the eggs, add the milk, salt, and ground black pepper. Whisk together until fully combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the diced red bell pepper and zucchini to the skillet. Sauté for about 3-4 minutes, or until they start to soften.
Add the cherry tomatoes and ham to the skillet and cook for an additional 2 minutes.
Add the baby spinach to the skillet and stir gently until wilted, about 1 minute.
Reduce the heat to low, and pour the egg mixture over the vegetables and ham in the skillet.
Allow the eggs to cook slowly, gently stirring occasionally with a spatula, until they are just set but still creamy.
Sprinkle the crumbled feta cheese over the top and stir gently to incorporate.
Once the eggs are scrambled to your desired consistency, remove the skillet from the heat.
Transfer the scrambled eggs to a serving plate and garnish with the freshly chopped parsley before serving.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 3395 mg | 148% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 34.6 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 373 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3072 mg | 65% | |
*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.
