Egg and Veggie Breakfast

This Skinny Egg and Veggie Breakfast is easy to cook and put to your table, hearty and filling. One of my favorite skinny breakfast recipe to jumpstart my scheduele for the day. 

Loaded with many healthy veggies this recipe will keep you full until lunchtime.

So tasty and easy to prepare this good breakfast recipe will surely become one of your favorite.

Ingredients Needed:

Mini golden potatoes (quartered)
Olive oil
Zucchini ( quartered and sliced)
Orange pepper (chopped)
Red pepper (chopped)
Minced garlic
Large eggs
Large green onions (sliced)
Red Chili Flakes
Sea salt (to taste)
Black pepper (to taste)

How to make this Skinny Egg and Veggie Breakfast:

Step 1. Add salt to water in a medium pot.

Step 2. Add in the quartered potatoes.

Step 3. Boil the potatoes for 6-8 minutes.

Step 4. Drain the water from the pot.

Step 5. Add the olive oil to a large skillet.

Step 6. Heat on medium-high.

Step 7. Add the zucchini, orange and red peppers, potatoes, and garlic.

Step 8. Season to taste with salt and pepper.

Step 9. Sautee for 8-10 minutes.

Step 10. The vegetables should be tender yet crisp.

Step 11. Make four round spaces in the skillet. (Move the vegetables to make the spaces.)

Step 12. Carefully crack the eggs over the 4 spaces in the skillet.

Step 13. Add the lid to the skillet.

Step 14. Cook for 4-5 minutes. (Or until the eggs are cooked.)

Step 15. Add the green onions and red pepper flakes as a garnish.

Enjoy!

Skinny Egg and Veggie Breakfast

Cook Time: 20 minutes

Total Time: 20 minutes

Loaded with many healthy veggies this recipe will keep you full until lunchtime.

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Ingredients

• 10 oz (about 9) mini golden potatoes (quartered)
• 2 Tbsp olive oil
• 1 medium zucchini ( quartered and sliced)
• 1 orange pepper (chopped)
• 1 red pepper (chopped)
• 1 tsp minced garlic
• 4 large eggs
• 2 large green onions (sliced)
• ½ tsp Red Chili Flakes
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

1. Add salt to water in a medium pot.
2. Add in the quartered potatoes.
3. Boil the potatoes for 6-8 minutes.
4. Drain the water from the pot.
5. Add the olive oil to a large skillet.
6. Heat on medium-high.
7. Add the zucchini, orange and red peppers, potatoes, and garlic.
8. Season to taste with salt and pepper.
9. Sautee for 8-10 minutes.
10. The vegetables should be tender yet crisp.
11. Make four round spaces in the skillet. (Move the vegetables to make the spaces.)
12. Carefully crack the eggs over the 4 spaces in the skillet.
13. Add the lid to the skillet.
14. Cook for 4-5 minutes. (Or until the eggs are cooked.)
15. Add the green onions and red pepper flakes as a garnish.

Notes

WW Smart Points 7

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