Garden Skillet

With plenty of fiber and antioxidants, this veggie skillet is a top choice for healthy breakfasts

Serves 1.

2 cups fresh baby spinach leaves*
2 tablespoons onion, diced
¼ cup red pepper, diced
½ cup fresh mushrooms
2 eggs
1 slice whole wheat bread

Nonstick cooking spray

Grease a small frying pan with nonstick cooking spray. On medium heat, sauté peppers and onions until tender. Add spinach and cook till wilted

Clear a circular space in the center of the pan (about 2 inches in diameter) and grease with nonstick cooking spray. Crack 2 eggs into the space and cook until firm.
Slide from the pan onto a slice of toasted bread. Salt and pepper to taste

*Frozen spinach may be substituted.


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