Egg and Cheese Skillet

A flavorful and quick breakfast-for-dinner skillet featuring scrambled eggs, colorful bell peppers, and spinach, lightly topped with cheese.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.21/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• healthy
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (medium, chopped)
• 1 red bell pepper (cored, diced)
• 2 cup fresh spinach
• 6 eggs (large)
• 0.25 cup milk (skim or unsweetened almond)
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.25 cup Monterey Jack cheese (shredded, light)
• 2 cup microwavable brown rice

Instructions

1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the chopped yellow onion and diced red bell pepper. Sauté for 5-7 minutes until vegetables are tender-crisp.
2. Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes.
3. In a medium bowl, whisk together the eggs, milk (skim or unsweetened almond), salt, and black pepper.
4. Pour the egg mixture over the vegetables in the skillet. Cook, stirring occasionally, until the eggs are mostly set, about 3-5 minutes.
5. Sprinkle the shredded Monterey Jack cheese over the top and cover the skillet for 1 minute, or until the cheese is melted.
6. While the eggs are cooking, prepare the microwavable brown rice according to package directions.
7. Serve the egg skillet immediately, alongside the brown rice.

Notes

Feel free to add other quick-cooking vegetables like mushrooms or cherry tomatoes if you have them on hand.

Nutrition (per serving)

• Calories: 305
• Protein: 21.1 g
• Carbohydrates: 26.5 g
• Fat: 13 g
• Fiber: 4.1 g
• Sodium: 395 mg
• Saturated Fat: 3.7 g
• Sugar: 4.2 g
• Cholesterol: 280 mg