Vegetarian Scrambled Eggs with Vegetables and Ham
Elevate your breakfast routine with this irresistible Vegetarian Scrambled Eggs with Vegetables and Ham recipe, a protein-packed delight that's bursting with flavor and vibrant textures! This nutritious dish combines four large eggs, creamy milk, and gooey melted cheese for the perfect fluffy scramble, complemented by sautéed spinach, sweet red bell peppers, and caramelized onion. The twist? Savory plant-based ham brings a deliciously smokey flavor while keeping the recipe completely vegetarian-friendly. Ready in just 25 minutes, it's a quick and easy choice for busy mornings. Cooked with olive oil for added heart-healthy benefits, this skillet meal delivers balanced nutrition and indulgent comfort all in one bite. Perfect for two servings, enjoy this dish fresh from the stovetop, along with your favorite toast or side salad for a complete breakfast or brunch experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 100 grams plant-based ham
- 1 medium red bell pepper
- 2 cups spinach
- 1 small onion
- 1 tablespoon olive oil
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup cheese
Instructions
Begin by preparing the vegetables. Dice the red bell pepper into small pieces, chop the onion finely, and roughly chop the spinach.
Slice the plant-based ham into small cubes or strips.
Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk together until fully combined and slightly frothy.
In a large non-stick skillet, heat the olive oil over medium heat.
Add the chopped onions and red bell pepper to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the onions become translucent and the peppers soften.
Add the spinach to the skillet and cook for another 2 minutes until wilted.
Stir in the plant-based ham and cook for an additional 2 minutes, allowing it to heat through.
Pour the egg mixture over the vegetables and ham in the skillet. Allow it to set for a few moments.
Gently stir the eggs with a spatula, slowly moving the cooked eggs from the edge of the skillet to the center. Continue stirring occasionally to avoid scrambling too aggressively.
Once the eggs begin to thicken but still appear a bit runny, sprinkle the cheese over the mixture. Continue cooking until the eggs are just set and the cheese melts.
Remove the skillet from heat and serve the vegetarian scrambled eggs hot. Enjoy your protein-rich and flavorful breakfast!
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 817 mg | 63% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1347 mg | 29% | |
*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.
