Low Carb Scrambled Eggs with Vegetables and Ham
Elevate your breakfast game with this Low Carb Scrambled Eggs with Vegetables and Ham, a protein-packed, keto-friendly dish that's as satisfying as it is nutritious. Featuring fluffy, creamy eggs whisked with a touch of heavy cream, this recipe is loaded with vibrant red bell peppers, zucchini, and fresh spinach for a healthy dose of veggies. Tender, savory diced ham adds a boost of flavor, while shredded cheddar cheese melts into a gooey, irresistible topping. Cooked in a blend of olive oil and butter for rich flavor, this quick and easy dish comes together in just 20 minutes, making it perfect for busy mornings or a low-carb brunch. Whether you're following a keto diet or simply looking for a wholesome, tasty start to your day, this flavorful scrambled eggs recipe is sure to impress!
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Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 medium, diced red bell pepper
- 0.5 cup, diced zucchini
- 1 cup, loosely packed fresh spinach
- 0.5 cup, diced cooked ham
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, shredded cheddar cheese
Directions
Step 1
Crack the eggs into a bowl, add the heavy cream, and whisk together until well combined and slightly frothy.
Step 2
Heat olive oil and butter in a non-stick skillet over medium heat until the butter is melted and foamy.
Step 3
Add the diced red bell pepper and zucchini to the skillet, sautéing for about 3 minutes until they begin to soften.
Step 4
Stir in the fresh spinach and cook for an additional 1-2 minutes until the spinach is wilted.
Step 5
Add the diced ham to the skillet and stir to combine with the vegetables.
Step 6
Lower the heat to medium-low and pour the egg mixture into the skillet. Let it sit for a few seconds to allow the edges to begin setting.
Step 7
Gently stir the eggs using a spatula, pushing the eggs from the outer edges towards the center and continue this process until the eggs are almost set.
Step 8
Season with salt and black pepper, and sprinkle the shredded cheddar cheese over the eggs.
Step 9
Continue cooking until the cheese is melted and the eggs are fully set but still creamy.
Step 10
Serve immediately on plates and enjoy your low-carb scrambled eggs with vegetables and ham.
Nutrition Facts
| Serving size | (588.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 963.4 |
| Total Fat 70.0g | 0% |
| Saturated Fat 28.4g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 899.9mg | 0% |
| Sodium 4092.9mg | 0% |
| Total Carbohydrate 17.5g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 8.7g | |
| Protein 60.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 289.5mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 1036.0mg | 0% |
Source of Calories