Whole30 Scrambled Eggs with Vegetables
Elevate your breakfast game with Whole30 Scrambled Eggs with Vegetables, a vibrant and nutritious recipe that’s packed with flavor and perfectly aligned with your clean-eating goals. This wholesome dish combines fluffy eggs whisked with creamy coconut milk, sautéed zucchini, red bell pepper, spinach, and onion to create a protein-rich meal loaded with essential vitamins and minerals. Prepared in just 20 minutes, it’s an ideal option for busy mornings or a quick lunch, requiring minimal effort while delivering maximum taste and nutrition. Seasoned simply with sea salt and black pepper and cooked in olive oil, it’s a dairy-free, gluten-free, and Whole30-compliant recipe that’s sure to satisfy. Serve these flavorful scrambled eggs hot, and enjoy the vibrant medley of textures and flavors that make this meal a standout.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- 0.5 cup red bell pepper
- 0.5 cup zucchini
- 1 cup spinach
- 0.25 cup onion
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing all vegetables: dice the red bell pepper, thinly slice the zucchini, chop the spinach, and finely dice the onion.
In a medium bowl, crack the eggs and add the coconut milk. Whisk together until well combined. Set aside.
Heat olive oil in a large non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
Add the red bell pepper and zucchini to the skillet, cooking for another 2-3 minutes until the vegetables start to soften.
Add the chopped spinach and cook for an additional 1 minute until it wilts.
Pour the egg mixture into the skillet over the vegetables.
Gently stir the eggs and vegetables using a spatula, cooking until the eggs are fully scrambled and no longer runny, approximately 4-5 minutes.
Season with sea salt and black pepper to taste.
Serve immediately while hot, enjoying a nutritious and Whole30 compliant meal.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 12.7 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 161 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 853 mg | 18% | |
*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.
