Egg & veggie skillet
Egg & veggie skillet
441kcal Per person
20g Protein
32g Carbs
26g Fat
6g Fiber
Ingredients
- 1 bell pepper
- ¼ onion
- 1 tablespoon olive oil (15 ml)
- 2 eggs
- 2 slices bread, whole wheat
Preparing this recipe
- Chop the bell pepper and onion.
- Heat the olive oil in a non-stick skillet over medium heat. Add the chopped bell pepper and onion to the skillet and sauté until softened.
- Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny. Season with salt and pepper to taste.
- While the eggs are cooking, toast the bread until golden brown.
- Serve the egg and veggie skillet hot with the (toasted) bread on the side.
Tip van FitChef
Sprinkle a pinch of cumin, paprika, chili flakes or fresh dill over the eggs for extra flavor.
