Vegetarian Scrambled Eggs with Vegetables and Ham

Start your day with a protein-packed and flavor-rich twist on a classic breakfast favorite: Vegetarian Scrambled Eggs with Vegetables and Ham. This vibrant dish features creamy, fluffy eggs infused with the savory taste of plant-based ham and a medley of fresh vegetables, including tender spinach, sweet red bell peppers, and aromatic sautéed onions. A sprinkle of melty cheese takes every bite to the next level, while olive oil and a touch of milk ensure the perfect, velvety texture. Ready in just 25 minutes, this easy vegetarian breakfast recipe is perfect for two and delivers a satisfying balance of nutrition and comfort. Ideal for busy mornings or leisurely brunches, pair it with toast, avocado, or fresh fruit for a complete and delicious meal!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 100 grams plant-based ham
• 1 medium red bell pepper
• 2 cups spinach
• 1 small onion
• 1 tablespoon olive oil
• 2 tablespoons milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup cheese

Directions

Step 1

Begin by preparing the vegetables. Dice the red bell pepper into small pieces, chop the onion finely, and roughly chop the spinach.

Step 2

Slice the plant-based ham into small cubes or strips.

Step 3

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk together until fully combined and slightly frothy.

Step 4

In a large non-stick skillet, heat the olive oil over medium heat.

Step 5

Add the chopped onions and red bell pepper to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the onions become translucent and the peppers soften.

Step 6

Add the spinach to the skillet and cook for another 2 minutes until wilted.

Step 7

Stir in the plant-based ham and cook for an additional 2 minutes, allowing it to heat through.

Step 8

Pour the egg mixture over the vegetables and ham in the skillet. Allow it to set for a few moments.

Step 9

Gently stir the eggs with a spatula, slowly moving the cooked eggs from the edge of the skillet to the center. Continue stirring occasionally to avoid scrambling too aggressively.

Step 10

Once the eggs begin to thicken but still appear a bit runny, sprinkle the cheese over the mixture. Continue cooking until the eggs are just set and the cheese melts.

Step 11

Remove the skillet from heat and serve the vegetarian scrambled eggs hot. Enjoy your protein-rich and flavorful breakfast!

Nutrition Facts

Serving size	(682.6g)

Amount per serving	% Daily Value*
Calories	887.6

Total Fat 58.3g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 798.1mg	0%
Sodium 2849.6mg	0%
Total Carbohydrate 30.4g	0%
Dietary Fiber 7.0g	0%
Total Sugars 14.3g
Protein 56.8g	0%

Vitamin D 244.8IU	0%
Calcium 817.1mg	0%
Iron 7.4mg	0%
Potassium 1346.8mg	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: 60.1%

Protein: 26.0%

Carbs: 13.9%