Heart-Healthy Scrambled Eggs with Red Bell Peppers

Start your day with a nutritious twist on a breakfast classic with Heart-Healthy Scrambled Eggs with Red Bell Peppers! This protein-packed, veggie-loaded dish combines fluffy scrambled eggs infused with creamy low-fat milk, the vibrant crunch of red bell peppers, and tender spinach leaves—all gently sautéed in heart-friendly olive oil. Seasoned with just a touch of salt and pepper, this recipe is as flavorful as it is wholesome. Ready in just 20 minutes, it's perfect for busy mornings or a quick, guilt-free meal any time of day. Garnish with fresh parsley for a burst of color and herbal brightness. Low in fat, rich in vitamins, and bursting with savory charm, this skillet creation is a surefire way to energize your day while supporting a healthy lifestyle!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 1 medium red bell pepper
• 1 cup spinach leaves
• 2 tablespoons low-fat milk
• 1 teaspoon olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon fresh parsley (optional)

Directions

Step 1

Begin by rinsing the red bell pepper under cold water. Pat dry with a clean towel.

Step 2

Slice the red bell pepper in half, remove the seeds, and chop it into small, bite-sized pieces.

Step 3

Rinse the spinach leaves and pat dry. Set aside.

Step 4

In a mixing bowl, crack open the eggs and add the low-fat milk. Use a whisk or fork to beat the eggs and milk together until the mixture is well blended and slightly frothy.

Step 5

Add the salt and ground black pepper to the egg mixture. Stir until combined.

Step 6

Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

Step 7

Once the oil is hot, add the chopped red bell pepper to the skillet and sauté for about 3-4 minutes, or until they are slightly tender.

Step 8

Add the spinach leaves to the skillet and cook for an additional 1-2 minutes until the spinach starts to wilt.

Step 9

Reduce the heat to low, and pour the egg mixture over the pepper and spinach in the skillet.

Step 10

Using a spatula, gently stir and fold the eggs, allowing them to cook slowly. Continue to fold the mixture until the eggs are set but still soft and creamy.

Step 11

Remove the scrambled eggs from the heat and transfer them to serving plates.

Step 12

Garnish with freshly chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(395.7g)

Amount per serving	% Daily Value*
Calories	466.6

Total Fat 35.2g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 746.4mg	0%
Sodium 913.8mg	0%
Total Carbohydrate 13.9g	0%
Dietary Fiber 3.4g	0%
Total Sugars 5.7g
Protein 27.1g	0%

Vitamin D 172.6IU	0%
Calcium 190.4mg	0%
Iron 5.6mg	0%
Potassium 703.9mg	0%

*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.

Source of Calories

Fat: 65.9%

Protein: 22.5%

Carbs: 11.6%