Mediterranean Egg & Veggie Breakfast Skillet

Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 1 cup Cherry Tomatoes
• 2 medium Bell Peppers (any color)
• 2 medium Zucchini
• 1/2 cup crumbled Feta Cheese
• 2 tablespoons Olive Oil
• 2 Garlic Cloves
• 1 teaspoon Dried Oregano
• to taste Salt and Pepper

Method

1. Dice the bell peppers and zucchini. Halve the cherry tomatoes and mince the garlic.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add bell peppers and zucchini to the skillet. Cook for about 5-7 minutes until tender.
4. Stir in cherry tomatoes and cook for another 2-3 minutes until they soften.
5. Make four small wells in the vegetable mixture. Crack an egg into each well.
6. Sprinkle oregano, salt, and pepper over the eggs and vegetables. Cover the skillet and cook until eggs are set, about 5-7 minutes.
7. Sprinkle feta cheese over the top just before serving.
8. Serve hot, garnished with additional herbs if desired.

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

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