Mediterranean Egg and Veggie Breakfast Skillet

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 2 tbsp Olive oil
• 1 large Red bell pepper
• 2 medium Zucchini
• 1 cup Cherry tomatoes
• 2 cloves Garlic
• 4 large Eggs
• 1/2 cup Feta cheese
• 2 tbsp Fresh parsley
• to taste Salt
• to taste Black pepper

Method

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped red bell pepper and zucchini; sauté for about 5 minutes until softened.
3. Stir in minced garlic and cherry tomatoes; cook for another 2-3 minutes.
4. Create four small wells in the vegetable mixture and crack an egg into each well.
5. Cover the skillet and cook for 4-6 minutes until eggs are set to your liking.
6. Sprinkle crumbled feta cheese and chopped parsley over the top.
7. Season with salt and black pepper to taste, then serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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