Recipes Collection

Egg and Veggie Breakfast

Advertisements

INGREDIENTS:

  • 10 oz Baby new potatoes cut into quarters
  • 2 Tbsp Olive Oil
  • 1 Medium Zucchini chopped into bite-sized pieces
  • 1 Yellow Pepper chopped
  • 1 Red Pepper chopped
  • 2 Garlic Cloves Minced
  • 4 Large Eggs
  • 2 Green Onions sliced
  • ½ Tsp Chili Flakes or to taste
  • Sea salt and fresh ground black pepper to taste

INSTRUCTIONS:

  • In a large pan with salty water boil the potatoes for about 6-8 mins, then drain.
  • Heat oil in a large skillet or pan over medium-high heat. Add the potatoes, zucchini, peppers, garlic and season with salt and pepper.
  • Sautee for 8-10 mins, or until veggies are crisp-tender. Make four spaces in the pan and gently crack the eggs in.
  • Place a lid on and cook for about 4-5 minutes, or until eggs are set.
  • Garnish with green onions and chili flakes and enjoy!

NOTE WW: 

7  Smart  Points

Advertisements

NUTRITION:

Calories: 228kcal
Carbohydrates: 19g
 | Protein: 10g
 | Fat: 13g
 | Saturated Fat: 3g
 | Cholesterol: 211mg
 | Sodium: 96mg
 | Potassium: 647mg
Fiber: 3g
 | Sugar: 3g
Vitamin A: 1530IU
 | Vitamin C: 116.9mg
Calcium: 58mg
Iron: 2.1mg
Advertisements

To Top