Whole30 Scrambled Eggs with Beans

Start your morning with a vibrant and nutritious twist on a classic breakfast—Whole30 Scrambled Eggs with Beans. This easy, 25-minute recipe combines fluffy, protein-packed scrambled eggs with tender green beans, sweet bell peppers, and savory onions, all seasoned to perfection with garlic, sea salt, and black pepper. It’s cooked in olive oil for a Whole30-compliant, dairy-free, and gluten-free meal that doesn’t skimp on flavor. Fresh parsley adds a bright, herbal finish, making this dish as visually appealing as it is delicious. Perfect for a wholesome breakfast or a light lunch, this recipe is a quick and healthy way to fuel your day while staying on track with your Whole30 goals.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 eggs
• 2 tablespoons olive oil
• 150 grams fresh green beans
• 0.5 onion
• 1 bell pepper
• 2 cloves garlic
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by preparing your vegetables. Trim the ends of the green beans and cut them into 1-inch pieces. Finely chop the onion and bell pepper. Mince the garlic cloves.

Step 2

In a medium-sized bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion, bell pepper, and green beans. Sauté for 5-7 minutes or until the vegetables are tender and starting to brown.

Step 4

Add the minced garlic to the skillet and cook for another minute, until fragrant.

Step 5

Transfer the sautéed vegetables to a plate and reduce the heat to low.

Step 6

Add the remaining tablespoon of olive oil to the skillet. Once heated, pour in the whisked eggs. Let them sit for a few seconds until they start to set at the edges.

Step 7

Gently stir the eggs with a spatula, pushing them from the edges to the center. Continue to cook, stirring occasionally, until they reach your desired level of doneness.

Step 8

Return the vegetable mixture to the skillet and stir to combine with the scrambled eggs. Season with sea salt and black pepper.

Step 9

Remove from heat and garnish with freshly chopped parsley.

Step 10

Serve hot and enjoy your Whole30-compliant scrambled eggs with beans.

Nutrition Facts

Serving size	(605.7g)

Amount per serving	% Daily Value*
Calories	656.3

Total Fat 47.8g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 744mg	0%
Sodium 1468.2mg	0%
Total Carbohydrate 27.6g	0%
Dietary Fiber 9.2g	0%
Total Sugars 12.3g
Protein 30.7g	0%

Vitamin D 164IU	0%
Calcium 220.2mg	0%
Iron 6.5mg	0%
Potassium 1073.5mg	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: 64.8%

Protein: 18.5%

Carbs: 16.6%