Paleo Scrambled Eggs with Vegetables
Elevate your breakfast routine with this flavorful and nutritious Paleo Scrambled Eggs with Vegetables recipe! Perfectly fluffy eggs are whisked with creamy coconut milk and cooked alongside vibrant baby spinach, sweet red bell peppers, earthy mushrooms, and savory yellow onion. This dairy-free and gluten-free dish is cooked in coconut oil, making it a wholesome choice for anyone following a Paleo lifestyle or simply seeking a healthy breakfast option. Fresh parsley adds a burst of herby brightness to every bite, completing this quick 20-minute meal. Ideal for busy mornings, this protein-packed scramble is a delicious way to start your day with a hearty dose of veggies. Pair it with avocado slices or enjoy as-is for a satisfying, one-pan meal!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil
- 2 cups baby spinach
- 1 medium red bell pepper
- 4 medium mushrooms
- 0.5 medium yellow onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the vegetables. Dice the red bell pepper, thinly slice the mushrooms, and finely chop the onion.
In a medium bowl, crack the eggs and add the coconut milk. Whisk them together until well combined and season with salt and black pepper.
In a large non-stick skillet, heat the coconut oil over medium heat until melted.
Add the chopped onion to the skillet and sauté for about 2-3 minutes, or until they become translucent.
Add the diced red bell pepper and sliced mushrooms to the skillet. Cook the vegetables for another 3-4 minutes, stirring occasionally, until they soften.
Add the baby spinach to the skillet and cook for about 1 minute, until it wilts.
Pour the egg mixture into the skillet with the vegetables. Allow the eggs to set slightly on the bottom, then gently stir with a spatula, pushing the eggs from the edges toward the center.
Continue cooking and gently stirring until the eggs are softly set and slightly creamy in consistency. This should take about 2-3 minutes. Avoid overcooking the eggs.
Once cooked, remove the skillet from the heat and sprinkle the scrambled eggs with freshly chopped parsley.
Serve immediately, dividing the scrambled eggs between two plates. Enjoy your healthy Paleo scrambled eggs with vegetables!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1650 mg | 72% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 11.5 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1082 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.
