Egg and Vegetable Skillet Dinner

 

Ingredients:

• 4 large eggs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color)
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic, bell pepper, and zucchini, and cook for another 5 minutes until the vegetables are tender.

2. Season and Add Spinach: Stir in the dried oregano, paprika, salt, and pepper. Add the cherry tomatoes and spinach leaves, cooking for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

3. Cook the Eggs: Make four small wells in the vegetable mixture and crack an egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 4-5 minutes. If you prefer firmer yolks, cook for an additional 2-3 minutes.

4. Add Toppings: Sprinkle the crumbled feta cheese over the top if using, and garnish with fresh chopped parsley.

5. Serve: Serve the egg and vegetable skillet hot, with crusty bread or over a bed of rice or quinoa for a complete meal.