Vegetarian Scrambled Eggs with Ground Beef
Elevate your breakfast game with this delightful recipe for Vegetarian Scrambled Eggs with Ground Beef, a plant-based twist on a classic dish! This protein-packed meal combines fluffy, perfectly seasoned eggs with savory plant-based ground beef, vibrant red bell peppers, earthy spinach leaves, and sweet onions for a colorful explosion of flavor. The addition of creamy cheddar cheese and a sprinkle of fresh parsley gives each bite an irresistible finish. Quick and easy to prepare in just 25 minutes, this dish is perfect for busy mornings or a hearty brunch. Serve it alongside crusty bread or fresh avocado slices for a restaurant-worthy experience at home. Whether you're embracing a vegetarian lifestyle or simply looking to switch things up, this recipe is a delicious way to enjoy a nutritious, veggie-loaded meal that doesn't compromise on taste! Perfectly balanced and bursting with flavor, it’s a family-friendly choice everyone will love.
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Recipe Information
Ingredients
- 6 eggs
- 200 grams plant-based ground beef
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 small, diced red bell pepper
- 100 grams spinach leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams, shredded cheddar cheese
- 1 tablespoon, chopped fresh parsley
Instructions
Crack the eggs into a bowl, add milk, salt, and black pepper, then whisk until combined.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the chopped onion and red bell pepper to the skillet, sautéing until the onion becomes translucent, about 3-4 minutes.
Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil and the plant-based ground beef to the other side.
Cook and stir the plant-based ground beef for about 2-3 minutes or until it's heated through and slightly browned.
Mix the sautéed vegetables with the ground beef, then add the spinach, cooking just until wilted, about 1 minute.
Pour the egg mixture over the sautéed vegetables and plant-based beef. Allow it to sit for about 10 seconds before gently stirring with a spatula.
Continue to cook, moving the eggs from the edges towards the center, allowing the uncooked eggs to flow to the edges until the eggs are just set but still moist.
Sprinkle the shredded cheddar cheese over the scrambled eggs and let it melt for about 1 minute.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.4 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 619 mg | 48% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2172 mg | 46% | |
*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.
