Whole30 Scrambled Eggs with Spinach and Bell Peppers

Start your day on a wholesome note with these vibrant Whole30 Scrambled Eggs with Spinach and Bell Peppers, a quick and nutritious breakfast packed with flavor and color. This 20-minute recipe features a medley of fresh vegetables—red and green bell peppers, yellow onion, and spinach—sautéed to perfection in heart-healthy olive oil, then gently folded into fluffy, seasoned scrambled eggs. Perfectly balanced for Whole30 compliance, this dish is dairy-free, gluten-free, and brimming with protein and nutrient-rich veggies. Whether you’re meal prepping for the week or enjoying it fresh off the skillet, it pairs beautifully with avocado slices or a side of fruit for a complete, satisfying meal. Perfect for busy mornings or weekend brunches, these scrambled eggs are your ticket to a healthy breakfast that doesn’t compromise on taste.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 eggs
• 2 cups fresh spinach
• 1 red bell pepper
• 0.5 green bell pepper
• 0.5 yellow onion
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing the vegetables. Dice the red bell pepper and green bell pepper, and finely chop the yellow onion. Rinse the spinach leaves thoroughly under cold water and set aside.

Step 2

Crack the eggs into a bowl, then whisk them together with a fork until they are well blended. Add the salt and black pepper to the eggs and mix again.

Step 3

Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and cook it for about 2-3 minutes, until it becomes translucent.

Step 4

Add the diced bell peppers to the skillet and sauté for an additional 3 minutes, until they start to soften.

Step 5

Toss in the spinach leaves and cook for about 1 minute, until they just begin to wilt.

Step 6

Pour the whisked eggs over the vegetables in the skillet. Let the eggs sit undisturbed for about 30 seconds, then gently stir and fold the eggs with a spatula, ensuring they don't stick to the bottom.

Step 7

Continue to cook the eggs gently, occasionally stirring and folding until they are fully cooked and no longer runny, about 3-4 minutes.

Step 8

Once the eggs are cooked to your preferred doneness, remove the skillet from the heat immediately to prevent further cooking.

Step 9

Serve the scrambled eggs hot, straight from the skillet. They make a perfect pairing with a slice of Whole30-compliant avocado toast or fresh fruit.

Nutrition Facts

Serving size	(532.1g)

Amount per serving	% Daily Value*
Calories	506.9

Total Fat 33.6g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 744mg	0%
Sodium 928.6mg	0%
Total Carbohydrate 20.2g	0%
Dietary Fiber 6.5g	0%
Total Sugars 9.4g
Protein 29.1g	0%

Vitamin D 164IU	0%
Calcium 198.6mg	0%
Iron 6.6mg	0%
Potassium 769.0mg	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: 60.5%

Protein: 23.3%

Carbs: 16.2%