Veggie Breakfast Skillet

Veggie Breakfast Skillet*

Makes 1 Serving
Each serving contains: 2 proteins, 2 carbs, 1 veg, 1 fat
*This recipe contains an extra carb that can be earned with a bonus serving.*

• 2 Eggs
• 1 Tbsp. Olive Oil
• ¼ Cup Onions, chopped
• 1 Cup Mini Red Potatoes, diced
• ¼ Cup Zucchini, diced
• ¼ Cup Green Bell Pepper, diced
• ¼ Cup Tomatoes, diced
• Salt and pepper to taste

1. Heat skillet over medium-high heat.
2. Add Olive Oil, Onions, and Potatoes.
3. Cook for 4 minutes in a single layer, without stirring, or until Potatoes are lightly browned.
4. Reduce heat to medium. Stir in Bell Peppers, Zucchini, Salt, and Pepper; cook for 3 minutes.
5. Remove vegetables from the skillet and place in a serving bowl. Keep bowl covered and let stand for 5 minutes. Stir in Tomatoes.
6. Reduce heat to medium low, crack Eggs into pan.
7. Quickly scramble Eggs with spatula, until almost fully cooked.
8. Stir Eggs into Vegetables until well combined.
9. Serve hot.

Photo Credit: Rosa Vairo Thivener