Heart-Healthy Scrambled Eggs with Vegetables

Start your day on a nutritious note with Heart-Healthy Scrambled Eggs with Vegetables—a quick, flavorful breakfast packed with fresh veggies and lean protein. This easy 20-minute recipe combines fluffy scrambled eggs, enriched with a touch of low-fat milk, with vibrant red bell peppers, juicy cherry tomatoes, and tender spinach for a burst of color and nutrients. Sautéed in heart-friendly olive oil and seasoned simply with sea salt and black pepper, this dish is a wholesome, low-calorie option that doesn’t skimp on flavor. Perfectly balanced and loaded with antioxidants, it’s a versatile meal for breakfast, brunch, or even a light dinner. It's a nutritious choice for anyone mindful of heart health or looking for a protein-rich, veggie-forward meal. Serve it hot with a side of whole-grain toast to keep you full and satisfied all morning!

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons low-fat milk
• 1 tablespoon olive oil
• 1 red bell pepper
• 1 cup spinach leaves
• 10 cherry tomatoes
• 2 green onions
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon sea salt

Directions

Step 1

Crack the eggs into a medium-sized bowl. Add the low-fat milk, ground black pepper, and sea salt, then whisk together until well combined.

Step 2

Wash and dice the red bell pepper, ensuring the seeds are removed. Halve the cherry tomatoes. Rinse and roughly chop the spinach leaves. Thinly slice the green onions, separating the white and green parts.

Step 3

Heat the olive oil in a non-stick skillet over medium heat. Add the diced red bell pepper and the white parts of the green onions, sautéing until the bell pepper softens, about 3-4 minutes.

Step 4

Add the halved cherry tomatoes and spinach leaves to the skillet, cooking for another 2 minutes until the spinach wilts slightly.

Step 5

Pour the egg mixture into the skillet, stirring gently with a spatula. Cook for approximately 3 minutes, gently stirring and folding the eggs and vegetables together until the eggs are just set but still creamy.

Step 6

Sprinkle the green parts of the green onions over the scrambled eggs. Serve immediately for a hot, satisfying breakfast.

Nutrition Facts

Serving size	(1915.4g)

Amount per serving	% Daily Value*
Calories	747.5

Total Fat 38.2g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 746.4mg	0%
Sodium 999.8mg	0%
Total Carbohydrate 74.4g	0%
Dietary Fiber 22.3g	0%
Total Sugars 45.4g
Protein 40.7g	0%

Vitamin D 172.6IU	0%
Calcium 393.3mg	0%
Iron 11.2mg	0%
Potassium 4321.4mg	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: 42.8%

Protein: 20.2%

Carbs: 37.0%