Ham, Pepper, and Mushroom Scrambled Eggs
Ingredients
- 1 (8-oz) pkg sliced mushrooms
- 1 green bell pepper, chopped
- ¼ cup finely chopped onion
- 3 Tbsp olive oil, divided
- ¾ lb low-sodium sliced ham, chopped
- 8 large eggs
- ¼ cup sour cream
- 2 tsp Dijon mustard
Instructions
- Cook mushrooms, bell pepper, and onion in 1 Tbsp hot oil in large skillet over medium heat 8 to 10 minutes or until tender and brown.
- Add ham; cook 2 to 3 minutes or until warm. Remove from skillet, and keep warm.
- Whisk eggs, sour cream, and mustard in a bowl.
- Add 2 Tbsp oil to skillet. Add egg mixture; cook 2 minutes, without stirring, until mixture begins to set on bottom.
- Using a spatula, gently push eggs toward center of skillet. Repeat motion every 30 seconds until eggs are cooked to desired doneness. Add ham mixture to eggs, stirring gently. Serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
376
|
376
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 30 | 30 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 898 | 898 |
Low Carb Breakfast Meal Plan
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