Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can diced tomatoes, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 6 large eggs
- 1/4 cup shredded cheese
- Fresh parsley, for garnish
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, bell pepper and zucchini, and cook until the vegetables are softened, about 5 minutes. Stir in the oregano, basil, red pepper flakes, salt and black pepper, and cook for another minute.
2. Add the diced tomatoes and black beans, and cook for another 5 minutes. Make 6 wells in the mixture and crack the eggs into them. Reduce the heat to medium-low and cover the skillet. Cook until the eggs are cooked to your liking, about 5 minutes.
3. Sprinkle the cheese over the eggs. Cover again until the cheese has melted, about 2 minutes. Garnish with fresh parsley and serve.
Nutrition
This vegetarian breakfast skillet serves six and contains the following nutrients per serving:
- Calories: 215
- Fat: 10g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 11g
- Sugars: 5g
- Sodium: 559mg
This breakfast skillet is a great way to start your day. It’s full of healthy veggies, protein-packed black beans and eggs, and a little bit of cheese to bring it all together. Plus, it’s easy to make and can be made ahead of time for those busy weekday mornings. Enjoy!
If you’re looking for more vegetarian breakfast recipes, try this Veggie and Goat Cheese Frittata or these Savory Sweet Potato Pancakes. For a light and healthy breakfast, you can’t go wrong with this Chia Seed Pudding or these Avocado Toast with Poached Eggs. And if you’re really in a rush, try this 5-Minute Breakfast Quinoa Bowl.
No matter what you choose, these vegetarian breakfast recipes are sure to start your day off right. Enjoy!