Simple Veggie & Egg Skillet
Eggs cooked right in the pan with bell pepper, spinach and tomatoes — a quick, protein-and-fiber skillet meal with no prep ahead needed.
- 1–2 servings
- Prep 5 min
- Cook 10 min
- Ready in 15 min
- About 18 g protein
This is a go-to recipe for me when I want a quick, healthy meal.
Why This Works Well
- Quick and realistic — no prep ahead needed
- Protein + fiber → helps avoid energy crashes
- Warm and satisfying without feeling heavy
- Easy to adjust based on what's in the fridge
— Kristen
Ingredients
Nutrition per serving
- Calories
- 250
- Protein
- 18 g
Serving: 1 skillet (about 2-3 eggs). Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.
Instructions
- Heat olive oil in a pan over medium heat.
- Add peppers and cook for 2–3 minutes until slightly soft.
- Add tomatoes and spinach, and cook until spinach wilts.
- Crack eggs directly into the pan.
- Cover and cook until eggs reach your preferred doneness.
- Season with salt, pepper and optional cheese.
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