Greek Breakfast Egg Skillet with Sautéed Veggies and Feta
Veggies are sautéed in olive oil and seasoned with Greek spices before being topped with creamy feta and a fried egg. The ultimate high protein, low carb breakfast!
Servings 4
Calories 147kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium red bell pepper seeded and diced
- 12 cups baby spinach
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 4 large eggs cooked to order
- 1/4 cup crumbled feta cheese
Instructions
- Heat a large non-stick skillet over medium-high heat and drizzle with olive oil. Sauté onions and peppers until tender, about 4-5 minutes. Sprinkle with garlic powder, oregano and salt and pepper to taste
- Stir in spinach and cook until wilted, about 1-2 minutes. Divide sautéed veggies between four plates and top each plate with an egg cooked to order. Sprinkle each plate with a tablespoon of feta before serving.
Notes
For added protein, top with two eggs instead of one.
Nutrition
Serving: 1plate | Calories: 147kcal | Carbohydrates: 8g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 145mg | Potassium: 683mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9640IU | Vitamin C: 65.3mg | Calcium: 131mg | Iron: 3.7mg