Vegetarian Scrambled Eggs with Ground Beef
Transform your breakfast routine with this vibrant and hearty recipe for Vegetarian Scrambled Eggs with Ground Beef! Featuring fluffy, protein-packed eggs and savory, plant-based ground beef, this dish pairs perfectly with colorful sautéed vegetables like red bell pepper, spinach, and onions for a nutritious, flavor-packed meal. A touch of melted cheddar cheese and fresh parsley takes this quick-cooking skillet recipe to the next level. Perfect for a satisfying breakfast, brunch, or even a light dinner, this dish is ready in just 25 minutes and serves up comfort and nourishment in every bite. Whether you're looking for a vegetarian twist on classic scrambled eggs or a high-protein meal idea, this recipe is sure to impress!
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Ingredients
- 6 eggs
- 200 grams plant-based ground beef
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 small, diced red bell pepper
- 100 grams spinach leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams, shredded cheddar cheese
- 1 tablespoon, chopped fresh parsley
Directions
Step 1
Crack the eggs into a bowl, add milk, salt, and black pepper, then whisk until combined.
Step 2
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Step 3
Add the chopped onion and red bell pepper to the skillet, sautéing until the onion becomes translucent, about 3-4 minutes.
Step 4
Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil and the plant-based ground beef to the other side.
Step 5
Cook and stir the plant-based ground beef for about 2-3 minutes or until it's heated through and slightly browned.
Step 6
Mix the sautéed vegetables with the ground beef, then add the spinach, cooking just until wilted, about 1 minute.
Step 7
Pour the egg mixture over the sautéed vegetables and plant-based beef. Allow it to sit for about 10 seconds before gently stirring with a spatula.
Step 8
Continue to cook, moving the eggs from the edges towards the center, allowing the uncooked eggs to flow to the edges until the eggs are just set but still moist.
Step 9
Sprinkle the shredded cheddar cheese over the scrambled eggs and let it melt for about 1 minute.
Step 10
Garnish with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (964.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1443.8 |
| Total Fat 102.6g | 0% |
| Saturated Fat 32.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1154.2mg | 0% |
| Sodium 2755.9mg | 0% |
| Total Carbohydrate 50.2g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 15.4g | |
| Protein 87.3g | 0% |
| Vitamin D 259.0IU | 0% |
| Calcium 619.0mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 2171.8mg | 0% |
Source of Calories