Whole30 Scrambled Eggs with Bell Peppers

Start your morning with a vibrant and nutritious twist on a classic breakfast favorite—Whole30 Scrambled Eggs with Bell Peppers. This quick and easy recipe comes together in just 20 minutes, featuring fluffy scrambled eggs paired with a rainbow of sautéed red, yellow, and green bell peppers for a burst of color and flavor. A touch of finely chopped onion, a drizzle of heart-healthy olive oil, and a sprinkle of fresh parsley elevate this dish into a wholesome, satisfying meal. Perfect for anyone following a Whole30 diet, this protein-packed breakfast is free from dairy, grains, and added sugar, making it a great way to fuel your day while staying on track with your health goals. Serve it as-is for a warm, hearty breakfast that's loaded with bold, fresh flavors.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 0.5 whole red bell pepper
• 0.5 whole yellow bell pepper
• 0.5 whole green bell pepper
• 0.5 small onion
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh parsley

Directions

Step 1

Begin by preparing the vegetables. Dice half of a red bell pepper, half of a yellow bell pepper, and half of a green bell pepper into small, bite-sized pieces. Finely chop half of a small onion.

Step 2

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.

Step 3

Add the chopped onion to the skillet and sauté for about 2 minutes until translucent.

Step 4

Add the diced bell peppers to the skillet and cook for an additional 4-5 minutes, stirring frequently, until the peppers are slightly softened.

Step 5

While the vegetables are cooking, crack 4 large eggs into a bowl. Add 0.25 teaspoon of salt and 0.25 teaspoon of black pepper. Whisk the eggs until they are well combined and slightly frothy.

Step 6

Once the bell peppers are tender, reduce the heat to low and pour the whisked eggs into the skillet.

Step 7

Gently stir the eggs with a spatula, scraping the cooked eggs from the edges toward the center until the eggs are softly scrambled and cooked through to your preference.

Step 8

Remove the skillet from the heat, and sprinkle 1 tablespoon of freshly chopped parsley over the eggs.

Step 9

Serve immediately while warm, with additional salt and black pepper to taste, if desired.

Nutrition Facts

Serving size	(509.4g)

Amount per serving	% Daily Value*
Calories	502.7

Total Fat 33.7g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 744mg	0%
Sodium 884.9mg	0%
Total Carbohydrate 21.1g	0%
Dietary Fiber 4.6g	0%
Total Sugars 7.6g
Protein 28.3g	0%

Vitamin D 164IU	0%
Calcium 150.1mg	0%
Iron 4.9mg	0%
Potassium 882.9mg	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: 60.6%

Protein: 22.6%

Carbs: 16.8%