Vegetarian Scrambled Eggs with Chorizo
Upgrade your breakfast game with this Vegetarian Scrambled Eggs with Chorizo recipe that delivers bold flavors and a satisfying texture in every bite. Featuring protein-packed vegetarian soy chorizo paired with fluffy scrambled eggs, sautéed onions, and bell peppers, this dish is a perfect blend of smoky, savory, and creamy. A touch of cheddar cheese adds richness, while fresh parsley brings a vibrant finish. Ready in just 25 minutes, this easy-to-make, high-protein breakfast is ideal for vegetarians looking to enjoy the flavors of traditional chorizo while keeping it plant-based. Serve it hot and pair with crusty bread or a fresh side salad for a wholesome start to your day!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons olive oil
- 1 small, diced onion
- 1 small, diced bell pepper
- 1 cup vegetarian soy chorizo
- 3 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 cup, shredded cheddar cheese
Instructions
In a medium bowl, crack the eggs and add the milk. Whisk together until well combined, then season with salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes or until the onion becomes translucent and the bell pepper is tender.
Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil to the other side.
Add the soy chorizo to the oiled side of the skillet. Cook, stirring occasionally, for 2-3 minutes or until the chorizo is thoroughly heated and slightly browned.
Mix the vegetables and soy chorizo together in the skillet.
Reduce the heat to low and pour the egg mixture over the vegetable-soy chorizo mix. Allow the eggs to set slightly, then gently stir with a spatula, pulling the eggs across the pan to form large soft curds.
Continue cooking until the eggs are cooked through but still creamy, about 3-5 minutes.
Sprinkle the shredded cheddar cheese and chopped parsley over the scrambled eggs mixture.
Gently fold the cheese and parsley into the eggs until the cheese is melted and everything is well combined.
Remove from heat and serve immediately.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 333 mg | 7% | |
*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.
