Mediterranean Egg & Veggie Breakfast Skillet
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb
302 cal
14g protein
12g carbs
22g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1/2 cup Cherry Tomatoes
- 1 medium Bell Peppers (any color)
- 1 medium Zucchini
- 1/2 cup crumbled Feta Cheese
- 1 tbsp Olive Oil
- 1 Garlic Cloves
- 1/2 tsp Dried Oregano
- to taste Salt and Pepper
Method (tap to check — screen stays awake)
- Dice the bell peppers and zucchini. Halve the cherry tomatoes and mince the garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add bell peppers and zucchini to the skillet. Cook for about 5-7 minutes until tender.
- Stir in cherry tomatoes and cook for another 2-3 minutes until they soften.
- Make four small wells in the vegetable mixture. Crack an egg into each well.
- Sprinkle oregano, salt, and pepper over the eggs and vegetables. Cover the skillet and cook until eggs are set, about 5-7 minutes.
- Sprinkle feta cheese over the top just before serving.
- 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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