Egg and Vegetable Breakfast Skillet

Ingredients

• 4 large eggs
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded cheese (such as cheddar or feta)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (such as parsley or chives)

Nutritional Information (per serving)

• Calories: 300 kcal
• Protein: 20g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 3g
• Micronutrients: Vitamin A, Vitamin C, Calcium, Iron

Preparation

1. Heat olive oil in a large skillet over medium heat.
2. Add diced bell pepper and onion to the skillet, and sauté until softened, about 5 minutes.
3. Add chopped spinach and cherry tomatoes to the skillet, and cook until spinach is wilted and tomatoes are softened, about 2-3 minutes.
4. Crack the eggs into the skillet over the vegetable mixture, and cook until whites are set but yolks are still runny, or to your desired level of doneness.
5. Sprinkle shredded cheese over the eggs and vegetables, and cover the skillet with a lid to melt the cheese.
6. Season with salt and pepper to taste, and garnish with fresh herbs before serving.
7. Enjoy this protein-packed and veggie-filled breakfast skillet to start your day on a nutritious and delicious note.