Spinach Egg Scramble
with ham and bell peppers / fruit salad
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!
Ingredients
- 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
- Pecans - 1/4 cup , finely chopped
- Bananas - 2 , sliced
- Blueberries - 1 cup (sub any berries or chopped fruit)
Prep
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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)
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Bananas - Prep as directed.
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Eggs - Whisk eggs with salt and pepper.
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Make
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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.
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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.
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Toss banana slices with blueberries and chopped pecans.
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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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