Scrambled Eggs with Vegetables and Ham
Start your morning right with a colorful and protein-packed breakfast featuring Scrambled Eggs with Vegetables and Ham! This quick and easy recipe combines fluffy, perfectly seasoned eggs, tender sautéed bell peppers, onions, and savory diced ham, bringing a delightful medley of flavors to every bite. Finished with melted cheddar cheese for a rich and creamy touch, this dish is as comforting as it is nutritious. Perfect for busy mornings or a lazy weekend brunch, it takes just 20 minutes from start to finish with simple, wholesome ingredients. Serve it hot and enjoy a versatile, satisfying meal that’s sure to become a breakfast favorite!
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Recipe Information
Ingredients
- 4 eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 cup red bell pepper, chopped
- 0.5 cup green bell pepper, chopped
- 0.5 cup yellow onion, chopped
- 0.5 cup diced ham
- 0.5 cup cheddar cheese, shredded
Instructions
In a medium bowl, crack 4 eggs and add 2 tablespoons of milk, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk the mixture until well combined and slightly frothy.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-stick skillet over medium heat.
Add 0.5 cup of chopped red bell pepper, 0.5 cup of chopped green bell pepper, and 0.5 cup of chopped yellow onion to the skillet. Sauté the vegetables for about 3-4 minutes, or until they become tender and slightly caramelized.
Add 0.5 cup of diced ham to the skillet and cook for an additional 2 minutes, stirring occasionally, until the ham is heated through.
Lower the heat to medium-low and pour the egg mixture over the vegetables and ham in the skillet.
Gently stir the eggs with a spatula, scraping the bottom of the skillet, allowing the uncooked eggs to flow to the heated surface.
Continue to cook for about 4-5 minutes, or until the eggs are fully set but still moist.
Sprinkle 0.5 cup of shredded cheddar cheese over the eggs and gently fold until it begins to melt.
Remove the skillet from the heat and let the scrambled eggs sit for a minute to allow the cheese to fully melt.
Serve the scrambled eggs hot, garnished with additional cheese or fresh herbs if desired.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.5 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 592 mg | 46% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1024 mg | 22% | |
*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.
