Scrambled Eggs with Spinach and Bell Peppers
Elevate your breakfast game with our vibrant Scrambled Eggs with Spinach and Bell Peppers recipe! Packed with protein-rich eggs, nutrient-dense spinach, and the sweet crunch of red and green bell peppers, this dish is a colorful, healthy way to start your day. Perfectly seasoned with a touch of salt and black pepper, and enriched with a splash of milk for extra creaminess, these scrambled eggs come together in just 20 minutes, making them ideal for busy mornings. Sautéed in olive oil for a subtle, rich flavor, this savory combination strikes the perfect balance between hearty and light. Whether you’re serving it as a quick breakfast or brunch centerpiece, this easy-to-make recipe guarantees to brighten your plate and your palate with every bite!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 cups fresh spinach
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons milk
Instructions
Wash and dry the spinach thoroughly. Chop the spinach into smaller pieces for quicker cooking.
Core and dice the red and green bell peppers into small bite-sized pieces.
In a medium bowl, crack the eggs and add the milk. Beat them together with a whisk or fork until well combined. Season with salt and black pepper.
Heat a nonstick skillet over medium heat and add the olive oil. Once the oil is hot, add the diced red and green bell peppers.
Sauté the bell peppers for about 3-4 minutes or until they start to soften.
Add the chopped spinach to the skillet and cook for another 2 minutes, stirring occasionally, until the spinach is wilted.
Reduce the heat to low and pour the beaten eggs over the vegetables in the skillet. Let the eggs sit without stirring for about 10-15 seconds.
Using a spatula, gently stir the eggs and vegetables together, pulling the eggs from the edges to the center. Continue to cook, stirring occasionally, until the eggs are just set and slightly creamy.
Remove the scrambled eggs from the skillet immediately to avoid overcooking. Serve hot.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 400 mg | 9% | |
*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.
