Low Carb Scrambled Eggs with Spinach and Bell Peppers

Start your day on a healthy, flavorful note with these Low Carb Scrambled Eggs with Spinach and Bell Peppers. Packed with nutrient-rich fresh spinach and vibrant red and green bell peppers, this recipe is a feast for both your taste buds and your body. Fluffy scrambled eggs are elevated with a splash of creamy richness, while a touch of olive oil and unsalted butter enhances the sautéed vegetables for a satisfying, melt-in-your-mouth texture. Ready in just 20 minutes, this quick and easy breakfast idea is not only low in carbs but also gluten-free and full of wholesome goodness. Perfect for busy mornings or a light lunch, serve it hot and garnish with freshly ground black pepper for a simple yet elegant dish that’s sure to energize your day.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 cups fresh spinach
• 0.5 medium red bell pepper
• 0.5 medium green bell pepper
• 1 tablespoon unsalted butter
• 2 tablespoons heavy cream
• 0.25 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 teaspoon olive oil

Directions

Step 1

Start by washing the spinach leaves thoroughly and pat them dry with a paper towel.

Step 2

Chop the spinach roughly and set aside.

Step 3

Slice the red and green bell peppers into thin strips, about 1/4-inch thick, and set aside.

Step 4

In a medium bowl, crack the eggs and add the heavy cream, salt, and ground black pepper.

Step 5

Whisk the eggs together until the mixture is smooth and the cream is well incorporated.

Step 6

In a non-stick skillet, heat the olive oil over medium heat.

Step 7

Add the bell peppers to the skillet and sauté for about 3-4 minutes until they are tender and slightly caramelized.

Step 8

Reduce the heat to low and add the butter to the skillet and allow it to melt.

Step 9

Add the chopped spinach to the skillet and cook, stirring frequently, until the spinach is wilted, about 2 minutes.

Step 10

Pour the egg mixture over the vegetables in the skillet.

Step 11

Gently stir the eggs using a spatula, pushing the eggs from the edges to the center as they begin to set.

Step 12

Continue stirring until the eggs are scrambled to your desired level of doneness.

Step 13

Remove from heat and serve the scrambled eggs hot, garnished with extra black pepper if desired.

Nutrition Facts

Serving size	(461.6g)

Amount per serving	% Daily Value*
Calories	660.4

Total Fat 56.4g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 805mg	0%
Sodium 932.5mg	0%
Total Carbohydrate 14.1g	0%
Dietary Fiber 4.3g	0%
Total Sugars 4.2g
Protein 26.9g	0%

Vitamin D 160IU	0%
Calcium 186.6mg	0%
Iron 6.7mg	0%
Potassium 566.0mg	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: 75.6%

Protein: 16.0%

Carbs: 8.4%