You can be used this vegetarian skillet egg scramble for a quick lunch. Choose your favourite vegetables or use whatever you have on hand for this simple skillet meal. Almost any vegetable will work.
Ingredients:
- 2 tbsp olive oil
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1/2 cup cherry tomatoes, halved
- 4 eggs, beaten
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- Fresh herbs for garnish (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper and cook for 2-3 minutes until slightly softened.
- Add chopped zucchini and cook for another 3-4 minutes until all vegetables are tender.
- Add halved cherry tomatoes and cook for another 1-2 minutes until they are slightly softened.
- Pour in the beaten eggs and scramble them with the vegetables until cooked through.
- Season with salt and pepper to taste.
- Top with crumbled feta cheese and fresh herbs if desired.
Nutrition facts:
- Servings: 2
- Calories per serving: 345
- Total fat: 28g
- Saturated fat: 7g
- Cholesterol: 370mg
- Sodium: 505mg
- Total carbohydrates: 11g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 14g
