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Chia Pudding with Coconut Milk and Savory Veggie Scramble

A nourishing breakfast pairing of creamy chia pudding with coconut milk and a protein-packed savory veggie scramble, offering a balance of healthy fats, fiber, and essential nutrients.

Chia Pudding with Coconut Milk and Savory Veggie Scramble

Instructions

1
Prepare Chia Pudding Base
raw

In a large bowl or individual jars, combine all ingredients and whisk thoroughly to prevent clumping. Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to ensure even settling.

💡 Use a whisk or fork to mix initially, as chia seeds can clump quickly when they start absorbing liquid.
2
Prepare Veggie Scramble Ingredients
sautéed

Chop the bell pepper and zucchini into small, even pieces. Wash and roughly chop the spinach. Crack the eggs into a bowl and whisk lightly with a fork until combined.

💡 Prep all vegetables ahead of time to streamline the cooking process in the morning.
3
Cook Veggie Scramble
sautéed

Heat a large non-stick skillet over medium heat with olive oil at approximately 160°C. Add chopped bell pepper and zucchini, sautéing for 5-7 minutes until softened and slightly golden. Add spinach and cook for 1-2 minutes until wilted. Pour in the whisked eggs, stirring gently for 2-3 minutes until just set and fluffy, avoiding overcooking.

💡 Keep the heat moderate to prevent the eggs from becoming rubbery; stir gently for a soft texture.
4
Assemble Chia Pudding Toppings
raw

Remove chia pudding from the refrigerator and give it a good stir to ensure a smooth consistency. Chop the walnuts into small pieces and slice the strawberries thinly for even distribution.

💡 Stirring the pudding before serving helps redistribute any settled chia seeds for a uniform texture.
5
Final Assembly
raw

Divide the chia pudding into 4 serving bowls or jars, topping each with an equal portion of chopped walnuts and sliced strawberries. Plate the warm veggie scramble alongside the pudding, ensuring both components are served immediately for optimal temperature contrast.

💡 Serve the scramble straight from the pan to maintain its warmth against the chilled pudding.
Prep Time
15 Min
Cook Time
10 Min
Per Serving
962kcal
Protein14%
Carbs17%
Fat69%
Glycemic Load
11.7 (Medium)
Nutrition Information
PreparedRaw ingredients
Energy961.8 kcal· 48%
Protein32 g· 64%
Carbohydrates39 g· 13%
Carbs (absorbed)26 g· 10%
Dietary Fiber13 g· 52%
Fat71 g· 101%
Saturated Fat46 g· 230%
Monounsaturated Fat14.5 g· 58%
Polyunsaturated Fat8 g· 73%
Trans Fat0.20 g· 10%
Cholesterol440 mg· 147%
Sodium223.5 mg· 11%
Potassium614 mg· 18%
Calcium312 mg· 31%
Magnesium96 mg· 26%
Phosphorus473 mg· 68%
Iron7.1 mg· 51%
Zinc3.1 mg· 32%
Copper0.70 mg· 70%
Selenium78 µg· 142%
Iodine6 µg· 4%
Vitamin C16 mg· 20%
Vitamin A710 µg· 89%
Vitamin D11 µg· 55%
Vitamin E7 mg· 58%
Vitamin K162 µg· 216%
Vitamin B11.1 mg· 95%
Vitamin B21.4 mg· 100%
Vitamin B61.2 mg· 86%
Vitamin B122.1 µg· 84%
Folate152 µg· 76%
Niacin4.6 mg· 29%
Biotin24 µg· 48%
Pantothenic Acid3.6 mg· 60%
Salt Equivalent0.57 g· 9%

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Chia Pudding with Coconut Milk and Savory Veggie Scramble | MintyFit