breakfast

Bell Pepper Scramble

PregnancyAmericanEasyServes 220 min

Eggs scrambled until fully firm with diced red bell peppers and onions, served with a side of whole wheat toast.

This breakfast is designed to efficiently support the rapid changes happening during pregnancy. Vitamin C from the red bell peppers helps the mother's body maximize iron absorption, crucial as her blood volume expands to support the growing baby. Meanwhile, eggs are an excellent source of choline and protein, foundational elements for the baby's developing brain and tissues, providing steady, nurturing energy for the day ahead.

View Nutrition Facts

One serving≈440 kcal · 22 g protein

Calories440 kcal

Protein22 g

Carbs35 g · 7g sugar

Fat24 g · 8.2g sat

Fiber5.8 g

Sodium1,003 mg

Folate108 mcg DFE

Iron3.6 mg

Calcium150 mg

Choline312 mg

Iodine116 mcg

Vitamin D86 IU

Vitamin B120.9 mcg

DHA + EPA36 mg

Zinc2.7 mg

from its ingredients

Ingredients

4 eggs, whisked
1 red bell pepper, diced
½ yellow onion, diced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
4 slices whole wheat bread, toasted
1 tbsp butter, for toast

Method

1Heat the olive oil in a nonstick skillet over medium heat.
2Add the diced onion and red bell pepper to the pan. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
3Pour the whisked eggs into the skillet. Stir gently and continuously over medium-low heat until the eggs are completely firm and fully cooked with no runny spots (important for pregnancy safety).
4Season the scramble with salt and pepper.
5Serve hot alongside the toasted whole wheat bread spread with butter.

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