Ham and Veggie Saute with Scrambled Eggs

5 from 1 vote

Ham and Veggie Saute with Scrambled Eggs

Quick, easy, and delicious, this is a protein forward breakfast. I like to make a big batch of the ham and vegetables that I can just reheat over the next few days. Then breakfast comes together in the time it takes to make scrambled eggs.

Course Breakfast

Cuisine American

Keyword american, bell pepper, breakfast, dairy-free, eggs, ham, mushroom, nut-free, zucchini

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 277kcal

Author Jenny Ross

Ingredients

2 eggs whisked
2 egg whites
2 teaspoons butter divided into thirds
8 ounces white mushrooms sliced
2 garlic cloves minced
1/4 teaspoon thyme dried
1 bell pepper quartered and sliced thin
1/4 red onion diced
6 ounces ham diced
1 zucchini diced
2 tablespoons parsley
salt and pepper to taste

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Instructions

Whisk together the eggs and egg whites with a generous pinch of salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat and add a third of the butter. When the butter is melted, add the mushrooms and toss to coat evenly. Cook, stirring occasionally until the mushrooms release their liquid and begin to brown, about 5-10 minutes. Add the garlic and thyme and cook until fragrant. Stir in the ham and cook until warmed through. Transfer to a bowl and set aside. Do not clean the pan.
Add the second third of the butter along with the onion and bell pepper. Season with a bit of salt and cook, stirring occasionally until the peppers are lightly charred and the onions are soft and translucent, about 5 minutes. Transfer to the bowl and set aside. Do not clean the pan.
Add the final third of the butter along with the zucchini. Season with a bit of salt and sauté until lightly browned and tender, about 5-8 minutes. Transfer to the bowl of vegetables and set aside. Stir in most of the parsley, leaving a bit for garnish. Do not clean the pan.
Finally, add the eggs and cook over low heat, stirring to form large curds. Cook to desired doneness and serve along with the vegetables. Garnish with parsley and fresh black pepper and serve.

Notes

Protein:Energy Quotient [calories]: 1.25

Nutrition