Nutrition Facts for Keto scrambled eggs with vegetables

Keto Scrambled Eggs with Vegetables

Savor the ultimate low-carb breakfast with these Keto Scrambled Eggs with Vegetables—a dish that's as nutritious as it is satisfying. Packed with fresh, vibrant ingredients like bell peppers, zucchini, and spinach, this protein-rich recipe offers a flavorful way to fuel your day while staying within your keto goals. The eggs are enriched with heavy cream for a silky texture and cooked to perfection with sautéed veggies, then topped with melty cheddar cheese for a deliciously creamy finish. Ready in just 20 minutes, this quick and easy breakfast option is perfect for busy mornings yet elegant enough for weekend brunches. Serve it straight from the skillet for a warm, comforting meal that’s brimming with color, taste, and keto-friendly goodness!

Nutriscore Rating: 64/100
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Image of Keto Scrambled Eggs with Vegetables
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Servings: 2

Ingredients

  • 4 large eggs
  • 2 tablespoons heavy cream
  • 2 tablespoons butter
  • 0.5 medium bell pepper, diced
  • 0.5 medium zucchini, diced
  • 1 cup fresh spinach
  • 0.25 cup onion, finely chopped
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 cup cheddar cheese, shredded

Directions

Step 1

Crack the eggs into a medium bowl. Add the heavy cream, salt, and black pepper, then whisk together until fully combined and slightly frothy.

Step 2

Heat a non-stick skillet over medium heat. Add 1 tablespoon of butter and allow it to melt completely.

Step 3

Add the chopped onion to the skillet and sauté for about 2 minutes until it becomes translucent.

Step 4

Add the diced bell pepper and zucchini to the skillet and cook for an additional 3 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Add the spinach to the skillet and cook for another minute until it wilts.

Step 6

Reduce the heat to low and pour the egg mixture over the vegetables. Stir gently with a spatula to form curds and avoid over-stirring.

Step 7

When the eggs are mostly cooked but still slightly runny, sprinkle the shredded cheddar cheese on top.

Step 8

Remove the skillet from the heat and let the residual heat melt the cheese and finish cooking the eggs.

Step 9

Serve immediately, garnished with additional cheese or fresh herbs if desired.

Nutrition Facts

Serving size (574.1g)
Amount per serving % Daily Value*
Calories 886.1
Total Fat 70.6g 0%
Saturated Fat 37.2g 0%
Polyunsaturated Fat 0.7g
Cholesterol 899.8mg 0%
Sodium 1425.2mg 0%
Total Carbohydrate 17.4g 0%
Dietary Fiber 4.3g 0%
Total Sugars 8.3g
Protein 42.7g 0%
Vitamin D 180.5IU 0%
Calcium 583.9mg 0%
Iron 5.8mg 0%
Potassium 848.3mg 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: 72.6%
Protein: 19.5%
Carbs: 7.9%