One-Pan Veggie Egg Medley
This easy one-pan meal combines colorful, nutritious vegetables with protein-rich eggs for a complete and satisfying dish. Fresh kale, sweet peppers, carrots, garlic, and onions are sautéed until tender, creating a flavorful vegetable base. You can add or subtract any vegetables of your choice. Two eggs are then added to the same pan, making this a perfect quick meal with minimal cleanup. This versatile dish works well for breakfast, lunch, or a light dinner, offering both convenience and wholesome nutrition in every bite. Make enough veggie filling to store in the refrigerator to repeat this recipe later in the week.
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Equipment
- 1 fry pan 8 inch - ceramic or stainless steel
- 1 knife
- 1 cutting board
- 1 fork
Ingredients
- 1 carrot diced
- 4 leaves kale chopped, stem removed
- 1/2 onion sweet, diced (optional)
- 1/2 red pepper diced
- 1/2 yellow or orange pepper, diced
- 2 cloves garlic diced, (optional)
- 4 eggs pastured, organic
- 1 tbsp olive oil
- 1 dash salt to taste
- 1 dash pepper to taste
Instructions
- Cut and dice all of the veggies. Save 1/2 of the veggies in the refrigerator to be used later in the week.
- Place 1/2 tbsp olive oil into the fry pan and heat
- Add 1/2 of the veggies to the pan and sauté until tender
- Crack 2 eggs onto the heated veggies and sitr until the eggs are mixed and combined with the veggies
- Cook striing until desired egg consistency is reached
- Repeat this process later in the week for another great and easy meal.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 242kcalCarbohydrates: 12gProtein: 13gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 327mgSodium: 181mgPotassium: 451mgFiber: 3gSugar: 6gVitamin A: 8701IUVitamin C: 65mgVitamin D: 2µgVitamin E: 3mgVitamin K: 96µgCalcium: 136mgIron: 2mgMagnesium: 31mgPhosphorus: 225mgSelenium: 28µgZinc: 1mg
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