Vegetarian Scrambled Eggs with Chorizo
Elevate your breakfast game with these flavorful Vegetarian Scrambled Eggs with Chorizo, a hearty and protein-packed dish that’s as nutritious as it is delicious. This recipe showcases the bold, smoky flavor of vegetarian soy chorizo, perfectly balanced by creamy eggs, sautéed onions, and tender bell peppers. Whisked with a touch of milk for extra fluffiness and finished with melted sharp cheddar cheese and fresh parsley, every bite is bursting with savory goodness. Ready in just 25 minutes, this quick and easy vegetarian breakfast is ideal for busy mornings or a relaxed weekend brunch. Serve it with crusty bread or a side of avocado slices for a wholesome start to your day. Perfect for vegetarians and egg lovers alike, this recipe is sure to become a family favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 large eggs
- 2 tablespoons olive oil
- 1 small, diced onion
- 1 small, diced bell pepper
- 1 cup vegetarian soy chorizo
- 3 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 cup, shredded cheddar cheese
Directions
Step 1
In a medium bowl, crack the eggs and add the milk. Whisk together until well combined, then season with salt and black pepper. Set aside.
Step 2
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Step 3
Add the diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes or until the onion becomes translucent and the bell pepper is tender.
Step 4
Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil to the other side.
Step 5
Add the soy chorizo to the oiled side of the skillet. Cook, stirring occasionally, for 2-3 minutes or until the chorizo is thoroughly heated and slightly browned.
Step 6
Mix the vegetables and soy chorizo together in the skillet.
Step 7
Reduce the heat to low and pour the egg mixture over the vegetable-soy chorizo mix. Allow the eggs to set slightly, then gently stir with a spatula, pulling the eggs across the pan to form large soft curds.
Step 8
Continue cooking until the eggs are cooked through but still creamy, about 3-5 minutes.
Step 9
Sprinkle the shredded cheddar cheese and chopped parsley over the scrambled eggs mixture.
Step 10
Gently fold the cheese and parsley into the eggs until the cheese is melted and everything is well combined.
Step 11
Remove from heat and serve immediately.
Nutrition Facts
| Serving size | (856.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1364.9 |
| Total Fat 98.1g | 0% |
| Saturated Fat 27.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1166.9mg | 0% |
| Sodium 3529.3mg | 0% |
| Total Carbohydrate 47.7g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 12.5g | |
| Protein 72.3g | 0% |
| Vitamin D 265.5IU | 0% |
| Calcium 622.1mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1488.9mg | 0% |
Source of Calories