Ingredients
Scale
- 4 large eggs 🥚
- 1 cup spinach (fresh) 🍃
- 1 bell pepper (diced) 🌶️
- 1 small onion (diced) 🧅
- 2 tablespoons olive oil 🥄
- Salt and pepper (to taste) 🧂
- Optional: Your favorite cheese (shredded) 🧀
Instructions
- Prepare the vegetables by dicing the bell pepper and onion, and wash the spinach thoroughly.
- Heat olive oil in a skillet over medium heat, then sauté the onion and bell pepper until tender.
- In a separate bowl, crack and beat the eggs until smooth. Optionally whisk in some shredded cheese.
- Pour the beaten eggs over the sautéed vegetables and stir until fully cooked. Season with salt and pepper to taste.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 1-2 minutes or in a skillet over low heat.
- For extra protein, add diced ham, cooked bacon, or crumbled sausage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg