Veggie Ham and Eggs
Start your morning with a protein-packed twist on a classic breakfast favorite—Veggie Ham and Eggs! This vibrant and wholesome skillet dish combines fluffy scrambled eggs with savory plant-based veggie ham, bringing a modern, meatless option to your table. Loaded with fresh vegetables like red bell peppers, spinach, cherry tomatoes, and a hint of aromatic onion, this recipe is bursting with flavor and nutrients in every bite. A splash of milk ensures creamy eggs, while optional grated cheese adds a touch of indulgence. Ready in just 25 minutes, it's perfect for busy mornings or a light, satisfying brunch. Healthy, quick, and irresistibly delicious, Veggie Ham and Eggs are the ultimate go-to for a high-protein, vegetarian breakfast!
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Recipe Information
Ingredients
- 4 pieces eggs
- 100 grams veggie ham (plant-based)
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 cup spinach, fresh
- 0.5 medium onion, finely chopped
- 2 tablespoons milk (dairy or plant-based)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 pieces cherry tomatoes, halved
- 0.25 cup grated cheese (optional)
Instructions
Crack the eggs into a medium-sized bowl and whisk them thoroughly with the milk, salt, and black pepper. Set aside.
Heat a large non-stick skillet over medium heat and add the olive oil.
Add the diced onion to the skillet and sauté for 2-3 minutes until it begins to soften.
Stir in the red bell pepper and cook for another 3 minutes, allowing it to soften slightly.
Add the veggie ham to the skillet and cook for 2 minutes, stirring occasionally to heat it through.
Toss in the spinach and cherry tomatoes, cooking for 1-2 minutes until the spinach is wilted.
Lower the heat to medium-low and pour the whisked eggs evenly over the vegetable mixture in the skillet.
Using a spatula, gently stir the eggs from the edges to the center, ensuring even cooking. Continue to cook for about 3-4 minutes until the eggs are set but still slightly soft.
If desired, sprinkle grated cheese over the top and cover the skillet for 1 minute until the cheese melts.
Remove from the heat and divide the Veggie Ham and Eggs between two plates. Serve warm and enjoy!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 295 mg | 23% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1166 mg | 25% | |
*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.
