Egg and Vegetable Skillet Hash
A quick and nutritious egg and vegetable skillet hash, packed with protein and vibrant veggies for a satisfying low-calorie meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
20g carbs
18g fat
Ingredients
For 4 servings
- 8 eggs
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 1 cup frozen peas
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Chop the red bell pepper, green bell pepper, and onion into small pieces.
- 3
Add chopped onions to the skillet and sauté until translucent, about 3 minutes.
- 4
Add chopped bell peppers to the skillet and cook for another 3 minutes until they start to soften.
- 5
Stir in frozen peas and cook for 2-3 minutes until heated through.
- 6
Crack eggs into a bowl and whisk, then pour over the vegetables in the skillet.
- 7
Season with salt and black pepper to taste.
- 8
Gently stir the mixture occasionally, cooking until the eggs are fully set, about 5 minutes.
- 9
Remove from heat and serve immediately.
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