Lemon-Green Skillet with Eggs and Garden Vegetables

Name: Lemon-Green Skillet with Eggs and Garden Vegetables
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 large eggs; 1 teaspoon olive oil; 1/2 bell pepper, thinly sliced; 1 medium tomato, chopped; 2 cups leafy greens, roughly chopped; 1 tablespoon water; 1 teaspoon lemon juice; 1 teaspoon chopped olives or capers from a jar (optional); Salt and black pepper, to taste

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20 minTotal time

EasyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

2 large eggs
1 teaspoon olive oil
1/2 bell pepper, thinly sliced
1 medium tomato, chopped
2 cups leafy greens, roughly chopped
1 tablespoon water
1 teaspoon lemon juice
1 teaspoon chopped olives or capers from a jar (optional)
Salt and black pepper, to taste

Ingredient substitutions

Bell pepper Use an equal amount of thinly sliced zucchini.
Tomato Use about 1/2 cup drained canned diced tomatoes.
Leafy greens Use an equal volume of spinach or chopped kale.
Olives or capers Use 1 teaspoon chopped pickles for a similar briny note.

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein15 g

Carbohydrates18 g

Fat13 g

Fiber 5 g · Sugar 9 g · Sodium 420 mg

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A quick, flexible skillet of tender greens, sweet peppers, juicy tomatoes, and bright lemon, finished with softly set eggs. Use the fruit and jarred seasonings already on hand to make this refrigerator-friendly meal your own.

Main Dish Mediterranean Vegetarian

Steps

Rinse and dry the vegetables. Chop the tomato and greens, slice the pepper, and have the eggs ready.
Warm the olive oil in a small skillet over medium heat. Add the pepper and cook for 3–4 minutes, stirring, until beginning to soften.
Stir in the tomato and water. Cook for 2 minutes, then add the greens and cook until wilted.
Make two small spaces in the vegetables and crack an egg into each. Cover the skillet and cook for 4–6 minutes, until the whites are set and the yolks are cooked to your liking.
Finish with lemon juice, olives or capers if using, and salt and pepper. Serve straight from the skillet.

Tips for Lemon-Green Skillet with Eggs and Garden Vegetables

A small skillet with a snug lid helps the eggs set evenly without overcooking the vegetables.
Choose greens with sturdy leaves, such as kale or chard, for a more substantial texture.
For a fuller meal, serve with a slice of toasted bread; account for its calories separately.