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

Calories 228kcal

Author Rena

Ingredients

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

Instructions

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!

Video

Notes

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.

Nutrition