Green Veggie Scrambled Eggs (High Protein Breakfast Scramble)

birds eye view of green veggie scrambled eggs served in pan, with pico de gallo salsa.

5 from 8 votes

Green Veggie Scrambled Eggs (High Protein Breakfast Scramble)

These veggie green scrambled eggs (with spinach) are nutritious, tasty and a fun way to start your day! This high protein breakfast scramble is bursting with dazzling colors and fresh vegetables. Best served with fresh dips including pico de gallo salsa, blender salsa and guacamole!

Prep Time2

Cook Time14

Total Time16

Course: Breakfast

Cuisine: American, British, western

Servings: servings (2-4 depending on desired portion size)

Calories: 287kcal

Author: Sonia

Ingredients

1 tablespoon Olive oil (or extra virgin olive oil)
½ Red onion (small/medium) (finely chopped)
1 Red bell pepper (or ½ red and ½ yellow/orange pepper) (finely chopped)
2 cups Spinach (fresh) washed and pat dried, (1-1 ½ cups for eggs base, add remainder of fresh spinach leaves to pan after roasting peppers)
5 eggs (medium or large - see notes)
2 tablespoon Grated cheddar cheese (more if desired) optional
1 teaspoon Fresh coriander/cilantro chopped, optional
⅛ teaspoon Salt (or more to taste)
⅛ teaspoon Black pepper or more to taste

Instructions

Heat oil in pan on medium heat for 30 seconds, add onions and roast for another 30 seconds.
Add bell peppers and roast for another 3-4 minutes, stirring intermittently to evenly cook them. You’ll notice a roasted pepper aroma.
While the pepper and onions are cooking, blitz the eggs and spinach in a stick blender for 1-2 minutes, or until all ingredients are combined, giving you a light green liquid.
Add a handful of spinach into the pan, once the peppers and onions are slightly soft and roasted. Stir and cook for another minute or until spinach is soft and wilted. Add salt and pepper.
Pour the green egg mixture into the pan. Using a silicone spatula, continuously stir the eggs and cook for 7-8 minutes or until desired consistency. You will notice the eggs start to thicken as they cook. Use the spatula to gently lift and fold the eggs from the sides and base of the pan to stir and evenly cook the eggs.
Once cooked to desired consistency, sprinkle cheese and mix once more to allow the cheese to melt within the eggs. Then remove pan from heat and serve with fresh guacamole, pico de gallo salsa or blender salsa.

Notes

Egg sizes - egg sizes are labelled differently according to region. Use large eggs in this recipe (if based in US/Canada/Australia). If you are based in Europe, use 5 medium eggs or 4 large eggs.
Blitz the eggs and spinach before adding to the pan – it is important to blitz the eggs and spinach enough so they are fully mixed to create the most creamy, fluffy and moist green coloured scrambled eggs.
Use low-medium heat when cooking the eggs – this helps keep the eggs moist and creamy and prevents them from sticking to the pan (or becoming too dry and rubbery)
Stir continuously – use a silicone spatula to stir the eggs, by gently lifting the eggs from the sides of the pan and folding them over, this helps evenly cook the eggs to the perfect consistency whilst also preventing any part of the eggs from sticking to the pan or drying out.

Nutrition