Veggies & Eggs Skillet

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A one-pan veggie dish that works for breakfast, lunch or dinner! Yes, please!

Camille U.
Camille U.
19

5 minutes

Prep time

22 minutes

Cook time

512 cal.

Per serving

Ingredients

Utensils

Stovetop, Frying pan

recipe

Bell pepper (assorted)

Step 1

Wash the peppers are & remove the seeds. Thinly slice the peppers.

Onion (red)

Step 2

Peel, halve & thinly slice the onion.

Onion (red)
Olive oil

Step 3

Heat a drizzle of oil in a skillet over medium-high heat. Add the onions & sauté for 2-3 min.

Bell pepper (assorted)

Step 4

Add the peppers & cook for another 5 min, stirring frequently.

Tomato purée
Peas (canned)

Step 5

Stir in the tomato purée & peas. Season with salt & pepper. Cover & simmer for 10 min.

Egg

Step 6

Use a spoon to make a well for each egg in the sauce. Gently break an egg into each well & season with with salt & pepper.

Step 7

Reduce the heat to medium-low. Cover & cook the eggs for 3-4 min, or until cooked to your liking.

Parsley (fresh)

Step 8

Remove from the heat. Garnish with fresh parsley (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy512 cal.
Fat28 g
Carbohydrates35 g
Protein24 g
Fiber13 g

On average, one serving of the recipe "Veggies & Eggs Skillet" contains 512 Energy, 28 g of Fat, 35 g of Carbohydrates, 24 g of Protein, 13 g of Fiber.

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Veggies & Eggs Skillet
Very easy