Spinach, Zucchini, and Roasted Bell Pepper Scramble
with bacon
This scramble is packed with veggies and served with a side of bacon for a nutritious twist on breakfast-for-dinner.
Tags
Proteins
Cuisines
Ingredients
Spinach, Zucchini, and Roasted Bell Pepper Scramble:
- Zucchini - 10 oz, cubed
- Garlic - 4 cloves, chopped
- Roasted bell peppers - 1/2 cup, chopped (from a jar of roasted red bell peppers)
- Baby spinach - 5 oz, chopped
- Eggs - 8
- Bacon - 8 strips
- Butter - 3 Tbsp
Nutrition Facts
Amount Per Serving
Calories
311
Just a moment...
% Daily Value
Total Fat
22g
34%
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Saturated Fat
9g
45%
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Trans Fat
0g
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Cholesterol
401mg
134%
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Sodium
628mg
26%
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Total Carbohydrate
6g
2%
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Dietary Fiber
2g
7%
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Sugars
2g
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Protein
21g
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Prep
- Zucchini / Garlic / Roasted bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Spinach - Roughly chop spinach. (Can be done up to 2 days ahead)
- Eggs - Whisk eggs.
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Make
- Heat a large skillet over medium heat. Add bacon and cook bacon on both sides until crisp, 6 to 8 minutes total.
- While bacon cooks, heat a large nonstick pan over medium heat. Add butter. When butter melts, add zucchini with a pinch of salt and saute until zucchini is tender, 4 to 5 minutes.
- Add spinach and garlic. Saute until spinach begins to wilt, ~2 minutes
- Add eggs and cook, stirring frequently, until eggs are scrambled to your liking, 4 to 6 minutes. Fold in roasted bell peppers and season with some salt and pepper.
- Serve scrambled eggs with bacon on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
311
Just a moment...
% Daily Value
Total Fat
22g
34%
Just a moment...
Saturated Fat
9g
45%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
401mg
134%
Just a moment...
Sodium
628mg
26%
Just a moment...
Total Carbohydrate
6g
2%
Just a moment...
Dietary Fiber
2g
7%
Just a moment...
Sugars
2g
Just a moment...
Protein
21g
Just a moment...
Reviews
Ratings
51 reviews
I did add some white sauce to make it not as dry as I was anticipating it to be. It was yummy!
0 HelpfulEasy and tasty!! Made about 5 servings since the pasta came in a 20 oz pack (did not change the amount of stock). Other changes: used canned artichoke, doubled the oregano, added some dried basil, and an extra sprinkle of salt and some black pepper before throwing it under the broiler.
0 HelpfulTop half of all meals cooked for all members of my family Would skip artichoke next time and replace with mushroom? Replaced tortellini with ravioli Used my wok instead due to volume
0 Helpful