Can I use frozen vegetables for the Egg & Veggie Plate?

Yes, frozen vegetables work perfectly in this recipe. Just make sure to thaw and drain excess moisture before sautéing them, so they don’t release too much water during cooking.

Is this recipe suitable for meal prep?

Absolutely! The Egg & Veggie Plate is great for meal prep. You can make the sautéed vegetables and eggs in advance, store them in the fridge, and reheat them quickly in the morning.

What other veggies can I add?

Feel free to get creative with your vegetable choices. Mushrooms, zucchini, or even diced tomatoes make excellent additions that will enhance flavor and nutrition.

Can I make it dairy-free?

Yes, this recipe is naturally dairy-free! If you want a creamy texture, adding some nutritional yeast or dairy-free cheese can be a great option.

What seasonings can I use to enhance flavor?

Besides salt and pepper, consider adding garlic powder, paprika, or herbs like basil, parsley, or even a splash of soy sauce for an exciting flavor twist.

Egg & Veggie Plate: Wholesome and Tasty Recipe

Ingredients

Scale

2 Eggs
1 cup Mixed vegetables (bell peppers, spinach, onions)
1 Avocado
Salt to taste
Pepper to taste
Olive oil for sautéing

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Instructions

Heat a skillet over medium heat.
Add olive oil to the hot skillet.
Toss in mixed vegetables and sauté for about 5-7 minutes until tender.
In another pan, cook eggs to your liking, seasoning with salt and pepper.
Plate the sautéed veggies and top with prepared eggs and sliced avocado.

Notes

Feel free to substitute kale for spinach or add chili flakes for a kick.

Author: Isabella Moreno
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Sautéing
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 200mg
Fat: 25g
Saturated Fat: 3g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 15g
Cholesterol: 370mg