Whole30 Vegetable Scramble
Start your morning on a healthy and flavorful note with this protein-packed Whole30 Vegetable Scramble! Brimming with fresh veggies like diced zucchini, red bell pepper, and baby spinach, this simple yet satisfying breakfast recipe is both nutritious and delicious. The combination of fluffy scrambled eggs, aromatic garlic, and sautéed onion creates a wholesome base, elevated with a sprinkle of fresh parsley for a burst of flavor. Ready in just 20 minutes, this quick and easy one-pan meal is perfect for busy mornings or a light lunch. Whether you're following a Whole30 plan or simply looking for a low-carb, dairy-free, and gluten-free breakfast idea, this vegetable-packed scramble is sure to become a favorite addition to your meal rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 1 small (diced) zucchini
- 1 medium (diced) red bell pepper
- 2 cups (loosely packed) baby spinach
- 0.5 medium (diced) yellow onion
- 2 tablespoons olive oil
- 2 cloves (minced) garlic
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Crack the eggs into a medium-sized mixing bowl. Add a pinch of sea salt and ground black pepper, then whisk until fully combined. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant and slightly softened.
Stir in the diced zucchini and red bell pepper, cooking for 3-4 minutes until the vegetables begin to soften.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until wilted.
Push the cooked vegetables to one side of the skillet and pour the remaining 1 tablespoon of olive oil into the empty space.
Pour the whisked eggs into the skillet and allow them to set for 10-15 seconds before stirring gently with a spatula. Cook the eggs while stirring, incorporating the vegetables into the scramble as they cook.
Season the scramble with the rest of the sea salt and ground black pepper to taste.
Once the eggs are fully cooked but still tender, remove the skillet from heat.
Garnish the vegetable scramble with freshly chopped parsley before serving warm.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 17.8 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1028 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.
