Egg and pepper skillet supper

This recipe is a great way to use up veggies. You can substitute zucchini or carrots for the peppers.

by Emily Richards PH Ec.
150 cal Serves 4
Prep time 0h 10m
Cook time 0h 10m
Total time 0h 20m
Sauteed bell peppers and spinach with fried eggs in a skillet

Ingredients

Directions

  1. 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.

  2. 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.

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