Whole30 Scrambled Eggs with Vegetables and Ham
Start your morning right with these Whole30 Scrambled Eggs with Vegetables and Ham—a nutritious, protein-packed breakfast that’s perfect for anyone following the Whole30 program or simply seeking a balanced meal. Bursting with vibrant flavors from finely chopped onion, bell pepper, and fresh baby spinach, this recipe combines wholesome veggies, creamy coconut milk, and savory Whole30-compliant ham to create a deliciously satisfying dish. Lightly seasoned with salt and pepper and cooked to perfection in olive oil, these scrambled eggs are soft, fluffy, and loaded with goodness. Quick and easy to prepare in just 20 minutes, this gluten-free, dairy-free breakfast is finished with a hint of freshness from scallion garnish, making it ideal for busy mornings or weekend brunches. Pair it with your favorite fruit or enjoy it on its own for a hearty start to your day!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- 0.5 cup onion, finely chopped
- 0.5 cup red bell pepper, diced
- 1 cup baby spinach, roughly chopped
- 0.5 cup Whole30-compliant ham, diced
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons sliced scallions for garnish
Instructions
Crack the eggs into a medium bowl. Add coconut milk, salt, and black pepper. Whisk well until the mixture is fully blended and slightly frothy.
Heat olive oil in a non-stick skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened.
Add the diced red bell pepper to the skillet and continue to cook for another 2 minutes until tender.
Stir in the spinach and cook until it is wilted, about 1-2 minutes.
Add the diced ham to the vegetables and stir to combine. Heat for an additional 1-2 minutes to warm the ham through.
Pour the egg mixture over the vegetables and ham in the skillet. Allow it to sit for a moment to start setting at the edges.
Using a spatula, gently stir the eggs from the edges toward the center, folding them over as they cook.
Continue cooking the eggs, gently stirring occasionally, until they are just set and slightly glossy, about 3-4 minutes.
Remove from the heat immediately to prevent overcooking.
Garnish with sliced scallions and serve immediately.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.9 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1047 mg | 22% | |
*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.
