Egg and Veggie Breakfast
One-Pan egg breakfast recipe loaded with veggie and ready in about 30 minutes
Servings: 4
Ingredients
- 10 ounce Baby new potatoes cut into quarters
- 2 tablespoons 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 teaspoon 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
- use any veggies of your choice.
- Add more spice to it if preferred.
- To store: Place leftovers in a sealed container and store in the fridge for up to 4 days.
- If you do not have fresh garlic, you may use garlic powder.
Nutrition
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