Vegetarian Scrambled Eggs with Ham and Vegetables

Elevate your breakfast game with this irresistible recipe for Vegetarian Scrambled Eggs with Ham and Vegetables, a protein-packed, plant-based twist on a classic favorite. Featuring fluffy scrambled eggs enriched with creamy cheddar cheese, this dish is studded with vibrant bell peppers, sweet cherry tomatoes, earthy spinach, and smoky plant-based "ham" for a well-rounded, flavor-packed bite in every forkful. Ready in just 20 minutes, this quick-and-easy recipe is perfect for busy mornings or a leisurely weekend brunch. Seasoned with a hint of salt and black pepper and finished with a sprinkle of fresh parsley, these scrambled eggs deliver a satisfying balance of savory and fresh flavors. Serve on its own or pair it with crusty toast or avocado slices for a wholesome, vegetarian-friendly meal!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 100 grams plant-based 'ham'
• 1 medium bell pepper
• 1 small onion
• 50 grams spinach leaves
• 8 cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons milk
• 50 grams cheddar cheese
• 1 tablespoon fresh parsley

Directions

Step 1

Begin by preparing the vegetables. Dice the bell pepper and onion finely. Halve the cherry tomatoes and set aside.

Step 2

Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the diced onion and bell pepper, cooking for about 4 minutes until they start to soften.

Step 3

Add the plant-based 'ham' to the skillet. Cook for another 3 minutes, stirring occasionally until the 'ham' is lightly browned.

Step 4

Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove the vegetable and 'ham' mixture from the skillet and set aside.

Step 5

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

Step 6

Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Pour in the egg mixture and cook over medium-low heat, stirring gently with a spatula to form soft curds.

Step 7

When the eggs are about halfway cooked, add the vegetable and 'ham' mixture back to the skillet along with the halved cherry tomatoes and grated cheddar cheese.

Step 8

Continue to cook the scrambled eggs until they are just set yet remain creamy. Be careful not to overcook.

Step 9

Remove from heat and transfer to plates. Garnish with fresh parsley before serving.

Step 10

Enjoy your vegetarian scrambled eggs with plant-based 'ham' and fresh vegetables as a hearty and satisfying meal!

Nutrition Facts

Serving size	(1890.5g)

Amount per serving	% Daily Value*
Calories	1190.8

Total Fat 70.2g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 782.2mg	0%
Sodium 3734.9mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 21.7g	0%
Total Sugars 42.9g
Protein 64.7g	0%

Vitamin D 177.0IU	0%
Calcium 619.6mg	0%
Iron 12.3mg	0%
Potassium 4204.0mg	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: 52.3%

Protein: 21.4%

Carbs: 26.3%