Savory Egg and Vegetable Breakfast Bowl

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A protein-packed breakfast with perfectly scrambled eggs and colorful roasted vegetables, ready in 15 minutes. This American-inspired Whole30 recipe (high protein), ready in about 15 minutes, combines eggs, bell peppers, onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large eggs
• 2 oz bell peppers
• 2 oz onion
• 1 cup spinach
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Dice bell peppers and onion into 1/4-inch pieces, then heat 1/2 tbsp olive oil in a nonstick skillet over medium heat until shimmering.
2. Step 2: Add peppers and onion, cooking for 4 minutes until softened and lightly golden around the edges.
3. Step 3: Stir in spinach and cook for 1 minute until wilted, then remove from heat.
4. Step 4: Whisk eggs in a bowl with 1/8 tsp sea salt and 1/16 tsp black pepper, then pour over the vegetable mixture in the skillet.
5. Step 5: Cook gently over medium-low heat for 4-5 minutes, stirring occasionally with a spatula until eggs are softly set but still moist, about 160°F internal temperature, then serve immediately.