Veggie Skillet Eggs

By keeping the olive oil to a minimum and bulking up with fiber-rich vegetables, we create a highly filling, low-calorie protein powerhouse.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 tablespoon olive oil · 90 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 2 green peppers, chopped · 20 kcal in the whole recipe
• 2 medium tomatoes, diced · 68 kcal in the whole recipe
• 4 large eggs · 286 kcal in the whole recipe
• A pinch of salt and black pepper

Method

1. Heat the olive oil in a non-stick skillet over medium heat, then sauté the chopped onions and green peppers for 5 minutes until softened.

   

2. Add the diced tomatoes to the skillet, cover, and cook for about 5-7 minutes until the tomatoes release their juices and soften.

   

3. Make four small wells in the vegetable mixture and carefully crack an egg into each well.

   

4. Cover the skillet and cook on low heat for 4-5 minutes until the egg whites are fully set but the yolks remain runny, then season with salt and black pepper.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.