Whole30 Scrambled Eggs with Ham and Vegetables
Whip up a bright and flavorful breakfast with this Whole30 Scrambled Eggs with Ham and Vegetables recipe! Packed with protein and vibrant veggies like red and yellow bell peppers, baby spinach, and savory, Whole30-compliant ham, this dish is a nourishing way to start the day. Perfectly seasoned with sea salt and black pepper and cooked in heart-healthy olive oil, these creamy scrambled eggs come together in just 20 minutes, making them ideal for busy mornings. This versatile two-serving recipe is not only Whole30-approved but also gluten-free, dairy-free, and loaded with nutrients. Serve it fresh and hot for a wholesome, satisfying breakfast experience that pairs beautifully with a side of fresh fruit or avocado slices. Searching for a quick, nutritious breakfast? This easy and wholesome recipe delivers!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 100 grams Whole30-compliant ham
- 0.5 medium red bell pepper
- 0.5 medium yellow bell pepper
- 1 cup baby spinach
- 1 tablespoon olive oil
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the vegetables. Dice the red and yellow bell pepper halves into small cubes.
Chop the Whole30-compliant ham into small pieces. Set both the vegetables and ham aside.
In a medium-sized bowl, crack the eggs and whisk them thoroughly with a fork until they are fully combined and slightly frothy.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the diced bell peppers to the skillet. Sauté the peppers for about 3-4 minutes, or until they start to soften.
Add the chopped ham to the skillet and stir-fry with the peppers for an additional 2 minutes until the ham is heated through.
Add the baby spinach to the skillet and cook for about 1 minute, stirring occasionally, until the spinach just begins to wilt.
Pour the whisked eggs over the ham and vegetable mixture in the skillet. Season with sea salt and black pepper.
Allow the eggs to cook undisturbed for about 30 seconds, then gently stir with a spatula, pulling the eggs across the pan to form soft curds.
Continue cooking the eggs, stirring occasionally, for another 2-3 minutes or until they are just set and creamy. Be careful not to overcook.
Remove from heat and serve immediately, dividing the scrambled eggs between two plates. Enjoy your Whole30 breakfast!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 874 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.
