Paleo Scrambled Eggs with Vegetables and Ham
Fuel your mornings with this vibrant and protein-packed Paleo Scrambled Eggs with Vegetables and Ham—a wholesome breakfast option that’s as nutritious as it is delicious. Featuring fluffy scrambled eggs enriched with creamy coconut milk, this recipe is loaded with colorful, sautéed veggies like red bell pepper, zucchini, and onion, along with hearty, paleo-friendly ham for extra flavor and sustenance. Cooked in fragrant coconut oil and finished with a sprinkle of fresh parsley, this dish is dairy-free, gluten-free, and perfect for anyone following a Paleo lifestyle. Ready in just 20 minutes, it’s an easy yet satisfying way to start your day, whether you're fueling up before work or refueling post-workout. Serve piping hot and enjoy the perfect balance of savory goodness and bright, garden-fresh flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil
- 0.5 medium red bell pepper
- 0.5 medium zucchini
- 0.5 medium onion
- 1 clove garlic
- 100 grams paleo-friendly ham
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing your vegetables and garlic. Dice the red bell pepper, zucchini, and onion into small, even pieces. Mince the garlic clove and set everything aside.
Cut the paleo-friendly ham into small cubes if not already diced.
In a medium bowl, crack the eggs and add the coconut milk, salt, and black pepper. Whisk the mixture well until combined and slightly frothy.
Heat a large non-stick skillet over medium heat and add the coconut oil. Allow the oil to melt and coat the bottom of the skillet.
Add the diced onion and garlic to the skillet, and sauté for 2 minutes until the onion becomes translucent and the garlic is fragrant.
Next, add the diced bell pepper and zucchini to the skillet. Continue to sauté for about 3-4 minutes until the vegetables are tender but still slightly crisp.
Add the ham cubes to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until warmed through.
Pour the egg mixture into the skillet with the vegetables and ham. Gently stir with a spatula, scraping the bottom of the pan to form soft curds.
Continue to cook, folding the eggs over themselves until they reach your desired level of doneness, but still moist and slightly creamy.
Remove the skillet from heat and sprinkle freshly chopped parsley over the scrambled eggs.
Serve the Paleo scrambled eggs immediately, optionally garnished with an extra pinch of parsley for presentation.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 15.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1142 mg | 24% | |
*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.
