Whole30 Chilli Scrambled Eggs
Transform your breakfast routine with these vibrant and flavor-packed Whole30 Chilli Scrambled Eggs! This satisfying, nutrient-dense recipe combines fluffy scrambled eggs enriched with creamy coconut milk, sautéed red bell peppers, sweet cherry tomatoes, and a zesty kick from red chilli and garlic. Cooked in olive oil and finished with green onions for a fresh touch, this dish is perfect for Whole30, paleo, and clean eating lifestyles. Ready in just 20 minutes, it's an easy, wholesome way to energize your mornings. Serve hot and savor the perfect balance of heat, creaminess, and crunch in every bite. Keywords: Whole30 scrambled eggs, chili scrambled eggs, paleo breakfast, healthy breakfast ideas.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 whole eggs
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- 8 whole cherry tomatoes
- 1 small red bell pepper
- 2 stalks green onion
- 1 small red chilli
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium bowl and add the coconut milk. Whisk until well combined and set aside.
Dice the red bell pepper and slice the cherry tomatoes in half.
Mince the garlic cloves and finely chop the green onions and red chilli, removing seeds for less heat if desired.
In a large non-stick pan, heat olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
Add the red bell pepper, sauté for 2-3 minutes until it begins to soften.
Add the cherry tomatoes and red chilli. Cook for another 2 minutes, stirring occasionally.
Pour the egg mixture into the pan and reduce the heat to low. Let the eggs cook for about 30 seconds allowing the edges to set.
Using a spatula, gently stir the eggs in a figure-eight motion, incorporating the vegetables.
Continue cooking and stirring occasionally until the eggs are just set but still slightly creamy, about 3-4 minutes.
Add the chopped green onions, salt, and black pepper to the pan. Stir to incorporate.
Remove from heat and serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 480 mg | 10% | |
*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.
