Whole30 Scrambled Eggs with Bell Peppers
Start your day with the vibrant and nutritious Whole30 Scrambled Eggs with Bell Peppers—a quick and wholesome breakfast bursting with color and flavor! This recipe combines fluffy scrambled eggs with a medley of sautéed red, yellow, and green bell peppers, alongside sweet, tender onions, all seasoned to perfection with a touch of salt, black pepper, and fresh parsley. Cooked in heart-healthy olive oil and ready in just 20 minutes, this dish is perfect for anyone following a Whole30 diet or looking for a satisfying, low-carb option. Packed with protein and loaded with veggies, these scrambled eggs are an easy way to energize your morning. Serve warm and enjoy a nutritious meal that’s as delicious as it is vibrant!
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Recipe Information
Ingredients
- 4 large eggs
- 0.5 whole red bell pepper
- 0.5 whole yellow bell pepper
- 0.5 whole green bell pepper
- 0.5 small onion
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Begin by preparing the vegetables. Dice half of a red bell pepper, half of a yellow bell pepper, and half of a green bell pepper into small, bite-sized pieces. Finely chop half of a small onion.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion to the skillet and sauté for about 2 minutes until translucent.
Add the diced bell peppers to the skillet and cook for an additional 4-5 minutes, stirring frequently, until the peppers are slightly softened.
While the vegetables are cooking, crack 4 large eggs into a bowl. Add 0.25 teaspoon of salt and 0.25 teaspoon of black pepper. Whisk the eggs until they are well combined and slightly frothy.
Once the bell peppers are tender, reduce the heat to low and pour the whisked eggs into the skillet.
Gently stir the eggs with a spatula, scraping the cooked eggs from the edges toward the center until the eggs are softly scrambled and cooked through to your preference.
Remove the skillet from the heat, and sprinkle 1 tablespoon of freshly chopped parsley over the eggs.
Serve immediately while warm, with additional salt and black pepper to taste, if desired.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.6 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 883 mg | 19% | |
*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.
