Paleo Scrambled Eggs with Vegetables
Elevate your breakfast game with Paleo Scrambled Eggs with Vegetables—a healthy, protein-packed dish brimming with vibrant flavors and nutrient-rich ingredients. This quick and easy recipe combines fluffy, creamy scrambled eggs whisked with coconut milk, sautéed in coconut oil, and paired with a colorful medley of red bell peppers, mushrooms, baby spinach, and onions. Perfectly seasoned with a touch of salt, pepper, and fresh parsley, this low-carb, dairy-free meal is ideal for anyone following a Paleo diet or simply seeking a wholesome breakfast. Ready in just 20 minutes, these scrambled eggs are as nutritious as they are delicious, making them a fantastic way to start your day energized and satisfied!
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Ingredients
- 4 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil
- 2 cups baby spinach
- 1 medium red bell pepper
- 4 medium mushrooms
- 0.5 medium yellow onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Directions
Step 1
Begin by preparing the vegetables. Dice the red bell pepper, thinly slice the mushrooms, and finely chop the onion.
Step 2
In a medium bowl, crack the eggs and add the coconut milk. Whisk them together until well combined and season with salt and black pepper.
Step 3
In a large non-stick skillet, heat the coconut oil over medium heat until melted.
Step 4
Add the chopped onion to the skillet and sauté for about 2-3 minutes, or until they become translucent.
Step 5
Add the diced red bell pepper and sliced mushrooms to the skillet. Cook the vegetables for another 3-4 minutes, stirring occasionally, until they soften.
Step 6
Add the baby spinach to the skillet and cook for about 1 minute, until it wilts.
Step 7
Pour the egg mixture into the skillet with the vegetables. Allow the eggs to set slightly on the bottom, then gently stir with a spatula, pushing the eggs from the edges toward the center.
Step 8
Continue cooking and gently stirring until the eggs are softly set and slightly creamy in consistency. This should take about 2-3 minutes. Avoid overcooking the eggs.
Step 9
Once cooked, remove the skillet from the heat and sprinkle the scrambled eggs with freshly chopped parsley.
Step 10
Serve immediately, dividing the scrambled eggs between two plates. Enjoy your healthy Paleo scrambled eggs with vegetables!
Nutrition Facts
| Serving size | (573.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 560.8 |
| Total Fat 36.9g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 744mg | 0% |
| Sodium 1649.5mg | 0% |
| Total Carbohydrate 23.5g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 11.5g | |
| Protein 31.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 207.0mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 1082.0mg | 0% |
Source of Calories