Whole30 Scrambled Eggs with Spinach and Bell Peppers
Elevate your breakfast game with this vibrant Whole30 Scrambled Eggs with Spinach and Bell Peppers, a nutritious and easy-to-make dish designed to kick-start your day. This recipe combines fluffy, perfectly seasoned eggs with a colorful medley of fresh spinach, red and green bell peppers, and sweet yellow onion, all sautéed to perfection in heart-healthy olive oil. Ready in just 20 minutes, it's a quick, wholesome option for busy mornings and adheres to Whole30 guidelines for those following a clean-eating lifestyle. Packed with protein and nutrient-dense vegetables, these scrambled eggs are as satisfying as they are delicious. Serve them hot alongside avocado slices or fresh fruit for the ultimate nourishing meal.
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Recipe Information
Ingredients
- 4 eggs
- 2 cups fresh spinach
- 1 red bell pepper
- 0.5 green bell pepper
- 0.5 yellow onion
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the vegetables. Dice the red bell pepper and green bell pepper, and finely chop the yellow onion. Rinse the spinach leaves thoroughly under cold water and set aside.
Crack the eggs into a bowl, then whisk them together with a fork until they are well blended. Add the salt and black pepper to the eggs and mix again.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and cook it for about 2-3 minutes, until it becomes translucent.
Add the diced bell peppers to the skillet and sauté for an additional 3 minutes, until they start to soften.
Toss in the spinach leaves and cook for about 1 minute, until they just begin to wilt.
Pour the whisked eggs over the vegetables in the skillet. Let the eggs sit undisturbed for about 30 seconds, then gently stir and fold the eggs with a spatula, ensuring they don't stick to the bottom.
Continue to cook the eggs gently, occasionally stirring and folding until they are fully cooked and no longer runny, about 3-4 minutes.
Once the eggs are cooked to your preferred doneness, remove the skillet from the heat immediately to prevent further cooking.
Serve the scrambled eggs hot, straight from the skillet. They make a perfect pairing with a slice of Whole30-compliant avocado toast or fresh fruit.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 769 mg | 16% | |
*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.
