By Light Darko
Wash the spinach thoroughly and chop it roughly. Set aside.
Rinse the bell pepper, remove the seeds, and dice it into small pieces.
Crack the eggs into a bowl, add salt and black pepper, then whisk until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced bell pepper to the skillet. Sauté for about 4 minutes until it starts to soften.
Add the chopped spinach to the skillet. Cook for another 2 minutes, stirring frequently, until the spinach wilts.
Pour the beaten eggs into the skillet, stirring gently as they cook. Scramble the mixture until the eggs are fully cooked but still soft, about 3-4 minutes.
Remove the skillet from heat and serve the egg and veggie scramble warm.
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This Breakfast Brunch Vegetarian Quick & Easy recipe is ready in 20 minutes and features eggs, spinach, bell pepper and other delicious ingredients. Contains 180 calories total.
Wash the spinach thoroughly and chop it roughly. Set aside.
Rinse the bell pepper, remove the seeds, and dice it into small pieces.
Crack the eggs into a bowl, add salt and black pepper, then whisk until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced bell pepper to the skillet. Sauté for about 4 minutes until it starts to soften.
Add the chopped spinach to the skillet. Cook for another 2 minutes, stirring frequently, until the spinach wilts.
Pour the beaten eggs into the skillet, stirring gently as they cook. Scramble the mixture until the eggs are fully cooked but still soft, about 3-4 minutes.
Remove the skillet from heat and serve the egg and veggie scramble warm.
Calories per Serving: 180
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