Vegetarian Ovos Mexidos
Elevate your breakfast game with this vibrant and nutrient-packed **Vegetarian Ovos Mexidos**, a plant-forward twist on the classic Portuguese scrambled eggs. Bursting with the colors and flavors of sautéed onion, red bell pepper, mushrooms, cherry tomatoes, and spinach, this dish is a feast for the eyes and the palate. Lightly seasoned with salt, pepper, and fresh cilantro, the creamy scrambled eggs are finished with a touch of melted cheese for a comforting and indulgent finish. Ready in just 25 minutes, this protein-rich recipe is perfect for a quick yet satisfying breakfast or brunch. Serve it with crusty bread or over a warm bed of quinoa for a wholesome and gluten-free meal. Keywords: vegetarian scrambled eggs, ovos mexidos recipe, healthy breakfast ideas, quick vegetarian brunch.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 6 pieces Large eggs
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 1 medium, diced Red bell pepper
- 1 cup, sliced Mushrooms
- 1 cup, halved Cherry tomatoes
- 1 cup, loosely packed Spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Grated cheese (cheddar or similar)
Instructions
Crack the eggs into a bowl, season with salt and pepper, and beat them with a whisk until thoroughly blended. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion and cook for about 2 minutes, stirring frequently, until the onion starts to soften.
Add the diced red bell pepper and sliced mushrooms to the skillet. Cook for another 3-4 minutes, or until the vegetables are tender.
Stir in the cherry tomatoes and cook for 1 minute until they begin to soften.
Add the spinach to the skillet and stir until it wilts, about 1 minute.
Pour the beaten eggs over the vegetables and let them cook undisturbed for a few moments.
Using a spatula, gently stir and fold the eggs, bringing them towards the center, allowing the uncooked portions to flow to the bottom.
Continue cooking until the eggs are set but still slightly creamy, about 3-4 minutes.
Sprinkle in the grated cheese and fresh cilantro, gently folding everything together.
Remove the skillet from the heat and serve immediately, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 19.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 717 mg | 55% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1899 mg | 40% | |
*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.
