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Spinach Egg Scramble
with ham and bell peppers / fruit salad

Active: 25 Total: 25

Egg scrambles are a great option for a quick, customizable weeknight dinner. They're a fantastic way to get loads of veggies, protein, and flavor all in one pan!

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spinach, Ham, and Bell Pepper Scramble:
  • Shallots - 2 cloves , diced
  • Bell peppers, any color - 1 , diced
  • Baby spinach - 4 oz , chopped
  • Ham, deli-sliced - 4 oz , chopped
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Hot sauce (opt) - for serving
Fruit Salad:
  • Pecans - 1/4 cup , finely chopped
  • Bananas - 2 , sliced
  • Blueberries - 1 cup (sub any berries or chopped fruit)

Prep

  1. Shallots / Bell peppers / Spinach / Ham / Pecans - Prep as directed. Store shallots and bell peppers together in one container. Store other ingredients separately. (Can be done up to 5 days ahead)

  2. Bananas - Prep as directed.

  3. Eggs - Whisk eggs with salt and pepper.

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Make

  1. Heat a nonstick skillet with cooking oil over medium heat. Add shallots and bell peppers to heated oil with a pinch of salt and saute until peppers start to become tender, 3 to 4 minutes. Fold in spinach and ham and continue to cook until spinach wilts and ham begins to brown in spots, 2 to 3 minutes more. 

  2. Pour eggs into skillet and stir them gently to scramble, 4 to 5 minutes. Remove from heat and season to taste with some additional salt and pepper if needed.

  3. Toss banana slices with blueberries and chopped pecans.

  4. Divide egg scramble among serving plates and serve with hot sauce, if you like. Enjoy with fruit salad on the side.


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