🍳 One-Pan Veggie Breakfast Skillet – Clean & Filling! 🌿

A hearty, colorful breakfast that’s ready in under 20 minutes and made with whole ingredients—all in one pan!

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🥕 Ingredients:

• 1 tbsp olive oil

• 1 small red onion, diced

• 1 bell pepper (any color), diced

• 1 medium zucchini, chopped

• 1 cup cherry tomatoes, halved

• 1 cup baby spinach

• 2–3 large eggs

• Salt & pepper to taste

• ½ tsp paprika (optional)

• Chopped parsley or green onions (for garnish)

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🔪 Instructions:

1. Heat oil in a large nonstick skillet over medium heat.

2. Sauté onion and bell pepper for 3–4 minutes until softened.

3. Add zucchini and cherry tomatoes, season with salt, pepper, and paprika. Cook for another 4–5 minutes.

4. Stir in baby spinach and cook until wilted.

5. Make 2–3 wells in the veggie mix and crack an egg into each.

6. Cover and cook for 4–6 minutes, or until eggs are cooked to your desired doneness.

7. Garnish with parsley or green onions and serve immediately.

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🍽️ Serving Suggestions:

• Serve with a slice of whole grain toast or avocado on the side.

• Add a sprinkle of feta cheese or hot sauce for a flavorful twist.

• Great for brunch with a side of fruit or fresh juice!

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🥦 Nutritional Information (per serving – approx.):

• Calories: 250

• Protein: 12g

• Fiber: 5g

• Healthy fats from olive oil and eggs

• Packed with vitamin C, A, and potassium from fresh vegetables

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🥗 Dietary Considerations:

• Gluten-Free (as-is)

• Vegetarian

• Dairy-Free (omit cheese if added)

• For a vegan version, replace eggs with scrambled tofu or chickpea “eggs”