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One-pan egg and veggie breakfast

Egg and Veggie Breakfast

One-Pan egg breakfast recipe loaded with veggie and ready in about 30 minutes
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 4
Calories 228kcal
Author Rena


  • 10 oz Baby new potatoes cut into quarters
  • 2 Tbsp Olive Oil
  • 1 Medium Zucchini chopped into bite-sized pieces
  • 1 Yellow Pepper chopped
  • 1 Red Pepper chopped
  • 2 Garlic Cloves Minced
  • 4 Large Eggs
  • 2 Green Onions sliced
  • ½ Tsp Chili Flakes or to taste
  • Sea salt and fresh ground black pepper to taste


  • In a large pan with salty water boil the potatoes for about 6-8 mins, then drain.
  • Heat oil in a large skillet or pan over medium-high heat. Add the potatoes, zucchini, peppers, garlic and season with salt and pepper.
  • Sautee for 8-10 mins, or until veggies are crisp-tender. Make four spaces in the pan and gently crack the eggs in.
  • Place a lid on and cook for about 4-5 minutes, or until eggs are set.
  • Garnish with green onions and chili flakes and enjoy!



Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 228kcal | Carbohydrates: 19g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 211mg | Sodium: 96mg | Potassium: 647mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 116.9mg | Calcium: 58mg | Iron: 2.1mg