Description
A fast, comforting eggs and veggies skillet that comes together in just 12 minutes, using simple ingredients for a warm, satisfying meal any time of day.
Ingredients
2 large eggs
1 cup chopped vegetables (bell peppers, onions, mushrooms)
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped vegetables and sauté for 3–4 minutes until softened.
- Crack eggs directly into the pan and gently stir with the vegetables.
- Cook until eggs are just set and softly scrambled.
- Season with salt and pepper to taste.
- Serve immediately while warm.
Notes
Best enjoyed fresh for the softest eggs.
Use any vegetables you have on hand.
Remove from heat as soon as eggs are set to avoid overcooking.
Medium heat works best for even cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg
