Whole30 Scrambled Eggs with Beans
Elevate your breakfast game with Whole30 Scrambled Eggs with Beans, a wholesome, flavorful dish packed with nutrient-rich ingredients and vibrant colors. This recipe combines tender green beans, sweet bell pepper, and aromatic garlic, sautéed to perfection in olive oil before being folded into fluffy scrambled eggs. Seasoned simply with sea salt and black pepper, and finished with fresh parsley, this dish is a delightful twist on a classic breakfast staple. Ready in just 25 minutes, this protein-packed dish is not only Whole30-compliant but also gluten-free, dairy-free, and loaded with fresh veggies to kickstart your day. Perfect for two servings, it's a satisfying and nutritious way to fuel your mornings!
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Recipe Information
Ingredients
- 4 eggs
- 2 tablespoons olive oil
- 150 grams fresh green beans
- 0.5 onion
- 1 bell pepper
- 2 cloves garlic
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Start by preparing your vegetables. Trim the ends of the green beans and cut them into 1-inch pieces. Finely chop the onion and bell pepper. Mince the garlic cloves.
In a medium-sized bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion, bell pepper, and green beans. Sauté for 5-7 minutes or until the vegetables are tender and starting to brown.
Add the minced garlic to the skillet and cook for another minute, until fragrant.
Transfer the sautéed vegetables to a plate and reduce the heat to low.
Add the remaining tablespoon of olive oil to the skillet. Once heated, pour in the whisked eggs. Let them sit for a few seconds until they start to set at the edges.
Gently stir the eggs with a spatula, pushing them from the edges to the center. Continue to cook, stirring occasionally, until they reach your desired level of doneness.
Return the vegetable mixture to the skillet and stir to combine with the scrambled eggs. Season with sea salt and black pepper.
Remove from heat and garnish with freshly chopped parsley.
Serve hot and enjoy your Whole30-compliant scrambled eggs with beans.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1074 mg | 23% | |
*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.
