Vegetarian Huevos Revueltos
Brighten up your breakfast or brunch with this vibrant and delicious Vegetarian Huevos Revueltos, a plant-powered twist on a classic Spanish scrambled egg dish. This easy-to-make recipe features fluffy eggs whisked with creamy whole milk, sautéed with a colorful medley of red and green bell peppers, sweet cherry tomatoes, tender onions, and fresh spinach for a nutrient-packed meal. Seasoned with a hint of smoky paprika and fresh parsley, these perfectly creamy scrambled eggs pair beautifully with warm tortillas, making them an irresistible option for meat-free mornings. Whether you're feeding a family or indulging in a leisurely solo brunch, this 30-minute recipe is sure to impress with its wholesome ingredients and bold flavors. Perfect for fans of vegetarian breakfast recipes, quick egg dishes, or Spanish-inspired meals!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Whole milk
- 1 medium Red bell pepper, finely chopped
- 1 medium Green bell pepper, finely chopped
- 1 small Onion, finely chopped
- 10 pieces Cherry tomatoes, halved
- 2 cups Spinach, chopped
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Tortillas
Instructions
Crack the eggs into a bowl, add the milk, and beat together until well combined. Season with a pinch of salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 3 minutes, until it starts to soften.
Add the red and green bell peppers to the skillet and cook for an additional 4 minutes, stirring occasionally, until the peppers are tender.
Stir in the halved cherry tomatoes and cook for another 2 minutes until they start to soften.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
Reduce the heat to low and pour the beaten eggs into the skillet.
Using a spatula, gently stir the eggs, pulling them across the pan as they set at the bottom. Continue until the eggs are creamy and slightly runny, or fully cooked to your liking.
Sprinkle the scrambled eggs with paprika, additional salt, and black pepper to taste.
Transfer the vegetarian huevos revueltos to a serving plate and garnish with chopped fresh parsley.
Warm the tortillas in a dry skillet or directly over a low flame on a gas stove for a minute on each side.
Serve the huevos revueltos with warm tortillas for a delicious breakfast or brunch.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 21.5 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 574 mg | 44% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2294 mg | 49% | |
*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.
