Description
A quick and delicious scrambled egg dish with bell peppers and spinach for a vibrant breakfast experience.
Ingredients
Scale
- 4 Eggs
- 1 cup Bell Peppers (chopped)
- 1 cup Fresh Spinach
- 1/4 cup Chopped Seeds or Nuts (such as sunflower or pumpkin)
- 2 tablespoons Olive Oil or Butter
- Salt and Pepper to taste
- Fresh Herbs (such as chives or parsley), for garnish
- Spices (such as paprika), optional
Instructions
- Prep the Ingredients: Start by chopping the bell peppers into bite-sized pieces and washing the spinach. Keep them separate for optimal cooking.
- Whisk the Eggs: Crack the eggs into a mixing bowl, adding a pinch of salt and pepper. Whisk until combined.
- Heat the Skillet: Place a non-stick skillet over medium heat, adding olive oil or butter to coat the pan.
- Sauté the Vegetables: Toss in the chopped bell peppers and sauté for about 2-3 minutes, then add spinach until wilted.
- Pour in the Eggs: Reduce heat, pour whisked eggs into the skillet, stirring gently until cooked but still creamy.
- Add Crunch: Gently fold in chopped seeds or nuts when eggs are softly cooked.
- Serve and Enjoy: Transfer to a plate, garnish with herbs or spices, and dig in!
Notes
Make-ahead by chopping vegetables the night before. This dish is adaptable—feel free to add proteins, swap vegetables, or season to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg