Egg and pepper skillet supper
This recipe is a great way to use up veggies. You can substitute zucchini or carrots for the peppers.
150 cal
Serves 4
Prep time
0h 10m
Cook time
0h 10m
Total time
0h 20m
Ingredients
Directions
-
Step 1
In a large nonstick skillet, heat oil over medium high heat. Add red, yellow and green peppers and oregano and saute for 5 minutes or until starting to brown. Reduce heat to medium and stir in spinach, garlic and hot pepper flakes; cook stirring for about 3 minutes or until spinach is wilted. -
Step 2
Make 4 little holes in the pepper mixture and crack an egg into each hole. Cover and cook for about 2 minutes or until egg is set or until desired doneness. Remove from heat and using flat spatula, lift out egg and pepper mixture onto 4 plates. Top with salsa to serve.
Nutritional information
Per serving (1 of 4)
- Calories
- 150
- Protein
- 8 g
- Sodium
- 280 mg
- Potassium
- 500 mg
- Total fat
- 9 g
- Saturated fat
- 2 g
- Cholesterol
- 185 mg
- Carbohydrates
- 9 g
- Fibre
- 3 g
- Sugars
- 3 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2019.
