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–+ servings
Breakfast Skillet with Eggs and Veggies

Learn to make a delicious Breakfast Skillet with Eggs and Veggies a quick nutritious meal perfect for any day of the week
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 to 6 eggs fresh eggs (free-range or organic preferred)
  • 1 to 2 bell peppers red, yellow, or orange
  • 1 onion yellow or red onion
  • 2 cups fresh spinach (or chopped regular spinach)
  • to taste Salt
  • to taste Black pepper
  • 1 teaspoon Garlic powder or fresh minced garlic
  • a pinch Paprika or red pepper flakes (optional)
  • to garnish Fresh herbs (like parsley or chives)
  • 1 tablespoon Olive oil or butter (for cooking)

Equipment

  • Cast iron skillet or non-stick pan
  • Knife
  • Cutting board
  • Bowl for whisking eggs
  • Spatula

Method
 

  1. Wash your vegetables thoroughly and dry them well.
  2. Chop the bell peppers into half-inch squares.
  3. Dice the onion small for even cooking.
  4. If using regular spinach, roughly chop it; baby spinach can be used whole.
  5. Heat olive oil or butter in a cast-iron or non-stick skillet over medium heat.
  6. Add the diced onion to the skillet and season with a pinch of salt.
  7. Sauté the onions until they are translucent and fragrant.
  8. Add the bell peppers to the skillet and season with another pinch of salt and black pepper.
  9. Cook for a few minutes until the peppers are tender.
  10. Push the vegetables to the sides of the pan and create wells for the eggs or, alternatively, crack eggs into a bowl and whisk if scrambling.
  11. For fried eggs, crack an egg into each well and cover the skillet with a lid for two minutes; for scrambled, pour the whisked eggs into the center of the pan.
  12. Cook until the eggs are set to your desired doneness, then gently fold in the spinach.
  13. Season the spinach lightly right before it wilts.
  14. Serve immediately, garnished with fresh herbs, cheese, avocado, hot sauce, or salsa as desired.

Nutrition

Calories: 300kcalCarbohydrates: 12gProtein: 18gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 4000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Customize this breakfast skillet based on your favorite vegetables or whatever you have on hand. Mushrooms, zucchini, and tomatoes work well too!
For a flavorful kick, consider adding spices like cumin or Italian seasoning during cooking.
If you're prepping ahead, chop the vegetables the night before for a quicker morning assembly.
This skillet makes great leftovers! Store in an airtight container and reheat gently in a skillet or microwave.
Don't forget to serve hot for the best texture and flavor!
Tried this recipe?Let us know how it was!