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Egg and Veggie Breakfast
One-Pan egg breakfast recipe loaded with veggie and ready in about 30 minutes
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
0
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Vegetarian
Servings:
4
Author:
Rena
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:
228
kcal
|
Carbohydrates:
19
g
|
Protein:
10
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
211
mg
|
Sodium:
96
mg
|
Potassium:
647
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1530
IU
|
Vitamin C:
116.9
mg
|
Calcium:
58
mg
|
Iron:
2.1
mg