Mediterranean Veggie and Egg Skillet
A vibrant and hearty Mediterranean Veggie and Egg Skillet, packed with colorful vegetables and protein-rich eggs, perfect for a nutritious breakfast or brunch.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, chopped
- (1) red bell pepper, diced
- (1) yellow bell pepper, diced
- (2 cups) fresh spinach, chopped
- (1 cup) cherry tomatoes, halved
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (8) large eggs
- (1/4 cups) feta cheese, crumbled
- (2 tablespoons) fresh parsley, chopped
Instructions
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 medium onion, chopped, and sauté for 3-4 minutes until translucent.
- 3
Stir in 1 diced red bell pepper and 1 diced yellow bell pepper; cook for another 5 minutes until softened. Add 1 teaspoon dried oregano, 1 teaspoon salt, and 2/4 teaspoon black pepper.
- 4
Add 2 cups of chopped fresh spinach and 1 cup of halved cherry tomatoes to the skillet; cook for 2-3 minutes until the spinach wilts.
- 5
Season the mixture with 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; stir well to combine.
- 6
Create 8 small wells in the vegetable mixture and crack 1 large egg into each well.
- 7
Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
- 8
Sprinkle 1/4 cup of crumbled feta cheese and 2 tablespoons of chopped fresh parsley over the top before serving.
Recipe actions