Egg and Veggie Breakfast Skillet

Fuel your day with this high-protein, low-carb Egg and Veggie Breakfast Skillet. Perfect for building muscle and staying satisfied, this quick and easy meal is packed with flavor and essential nutrients. Start your morning strong with fresh vegetables and perfectly cooked eggs!

Egg and Veggie Breakfast Skillet

Preparation

1
Chop the onion and bell pepper into small, bite-sized pieces. Slice the mushrooms.
2
Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.
3
Add the fresh spinach to the skillet and cook for 1-2 minutes, stirring gently, until the spinach has completely wilted.
4
Create two small clear spaces or 'wells' in the cooked vegetable mixture within the skillet. Carefully crack one egg into each well.
5
Season the eggs and vegetables generously with salt and black pepper.
6
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are fully set and the yolks are cooked to your preferred firmness.
7
Serve the skillet directly from the pan or transfer to a plate and enjoy immediately.

Nutrational Values per serving

99
kcal
7g
protein
4g
carbs
7g
fat

Ingredients

  • olive oil 1 tsp
  • onion 1 piece
  • bell pepper 1 piece
  • button mushrooms 0.5 cup
  • fresh spinach 1 cup
  • large eggs 2 egg
  • salt 1 pinch
  • black pepper 1 pinch
high-protein low-carb low-calorie clean-eating gluten-free lactose-free
Difficulty 1/3
Duration 15 Min