Mediterranean Egg and Veggie Breakfast Skillet
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb
250 cal
12g protein
10g carbs
18g fat
per serving · estimated
Ingredients
- 1 tbsp Olive oil
- 1 large Red bell pepper
- 1 medium Zucchini
- 1/2 cup Cherry tomatoes
- 1 clove Garlic
- 2 large Eggs
- 1/4 cup Feta cheese
- 1 tbsp Fresh parsley
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Heat olive oil in a large skillet over medium heat.
- Add chopped red bell pepper and zucchini; sauté for about 5 minutes until softened.
- Stir in minced garlic and cherry tomatoes; cook for another 2-3 minutes.
- Create four small wells in the vegetable mixture and crack an egg into each well.
- Cover the skillet and cook for 4-6 minutes until eggs are set to your liking.
- Sprinkle crumbled feta cheese and chopped parsley over the top.
- 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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