Vegetarian Scrambled Eggs with Ham and Vegetables
Whip up a wholesome breakfast or brunch with this Vegetarian Scrambled Eggs with Ham and Vegetables recipe that’s bursting with flavor and packed with nutrients. Featuring fluffy scrambled eggs enriched with milk and cheddar cheese, this dish incorporates vibrant bell peppers, sweet cherry tomatoes, earthy spinach, and savory plant-based ham for a satisfying meatless twist. The quick 20-minute prep-and-cook time makes it ideal for busy mornings, while the fresh parsley garnish adds a pop of color and freshness. Perfect served as-is or paired with toasted bread, this hearty vegetarian scrambled egg recipe is an excellent way to start or brighten your day!
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Recipe Information
Ingredients
- 4 large eggs
- 100 grams plant-based 'ham'
- 1 medium bell pepper
- 1 small onion
- 50 grams spinach leaves
- 8 cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons milk
- 50 grams cheddar cheese
- 1 tablespoon fresh parsley
Instructions
Begin by preparing the vegetables. Dice the bell pepper and onion finely. Halve the cherry tomatoes and set aside.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the diced onion and bell pepper, cooking for about 4 minutes until they start to soften.
Add the plant-based 'ham' to the skillet. Cook for another 3 minutes, stirring occasionally until the 'ham' is lightly browned.
Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove the vegetable and 'ham' mixture from the skillet and set aside.
In a medium bowl, crack the eggs and add milk, salt, and black pepper. Whisk well until the mixture is uniform and slightly frothy.
Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Pour in the egg mixture and cook over medium-low heat, stirring gently with a spatula to form soft curds.
When the eggs are about halfway cooked, add the vegetable and 'ham' mixture back to the skillet along with the halved cherry tomatoes and grated cheddar cheese.
Continue to cook the scrambled eggs until they are just set yet remain creamy. Be careful not to overcook.
Remove from heat and transfer to plates. Garnish with fresh parsley before serving.
Enjoy your vegetarian scrambled eggs with plant-based 'ham' and fresh vegetables as a hearty and satisfying meal!
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 42.9 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 620 mg | 48% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4204 mg | 89% | |
*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.
