Paleo Scrambled Eggs with Vegetables and Ham

Elevate your breakfast game with this flavorful Paleo Scrambled Eggs with Vegetables and Ham recipe, a satisfying and nutrient-packed meal that comes together in just 20 minutes! Bursting with the vibrant colors of red bell pepper, zucchini, and fresh parsley, this dish offers a deliciously wholesome way to start your day. Creamy scrambled eggs, enhanced by the subtle richness of coconut milk, are perfectly paired with paleo-friendly ham for a savory protein boost. Sautéed in aromatic garlic and coconut oil, this meal is not only gluten-free and dairy-free but also packed with vitamins and healthy fats. Serve these soft, velvety eggs fresh from the skillet for a healthy, low-carb breakfast that fits seamlessly into your Paleo lifestyle!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons coconut milk
• 1 tablespoon coconut oil
• 0.5 medium red bell pepper
• 0.5 medium zucchini
• 0.5 medium onion
• 1 clove garlic
• 100 grams paleo-friendly ham
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing your vegetables and garlic. Dice the red bell pepper, zucchini, and onion into small, even pieces. Mince the garlic clove and set everything aside.

Step 2

Cut the paleo-friendly ham into small cubes if not already diced.

Step 3

In a medium bowl, crack the eggs and add the coconut milk, salt, and black pepper. Whisk the mixture well until combined and slightly frothy.

Step 4

Heat a large non-stick skillet over medium heat and add the coconut oil. Allow the oil to melt and coat the bottom of the skillet.

Step 5

Add the diced onion and garlic to the skillet, and sauté for 2 minutes until the onion becomes translucent and the garlic is fragrant.

Step 6

Next, add the diced bell pepper and zucchini to the skillet. Continue to sauté for about 3-4 minutes until the vegetables are tender but still slightly crisp.

Step 7

Add the ham cubes to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until warmed through.

Step 8

Pour the egg mixture into the skillet with the vegetables and ham. Gently stir with a spatula, scraping the bottom of the pan to form soft curds.

Step 9

Continue to cook, folding the eggs over themselves until they reach your desired level of doneness, but still moist and slightly creamy.

Step 10

Remove the skillet from heat and sprinkle freshly chopped parsley over the scrambled eggs.

Step 11

Serve the Paleo scrambled eggs immediately, optionally garnished with an extra pinch of parsley for presentation.

Nutrition Facts

Serving size	(590.7g)

Amount per serving	% Daily Value*
Calories	659.8

Total Fat 39.5g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 791.1mg	0%
Sodium 3351.5mg	0%
Total Carbohydrate 25.4g	0%
Dietary Fiber 3.5g	0%
Total Sugars 15.4g
Protein 47.0g	0%

Vitamin D 164IU	0%
Calcium 179.0mg	0%
Iron 5.4mg	0%
Potassium 1142.1mg	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: 55.1%

Protein: 29.1%

Carbs: 15.7%