Brunch Egg and Vegetable Skillet
ContinentalBrunchDesi eggsMedium
Eggs cooked in a pan with a medley of vegetables and melted cheese — a colourful one-pan brunch.
Prep time10 min
Cook time18 min
Total time28 min
Servings3
Ingredients
- 4 Desi eggs
- 1 capsicum, diced
- 1 tomato, chopped
- 1 onion, chopped
- 1/2 cup peas
- 1/2 cup grated cheese
- 2 garlic cloves, chopped
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 1 tbsp oil
- Fresh coriander for garnish
- Toast, to serve
Method
- Heat oil and fry the onion and garlic until soft.
- Add the capsicum, tomato, peas, red chilli powder and salt; cook 5 minutes until soft.
- Make 4 wells in the vegetables and crack an egg into each.
- Sprinkle cheese on top, cover and cook on low heat for 6–8 minutes until the whites are set.
- Garnish with coriander and serve hot straight from the pan with toast.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the heat low once the eggs go in so the yolks stay soft. Food safety: cook until the egg whites are fully set. Allergens: egg and milk (cheese). Substitute: use mushrooms or spinach instead of peas, or add paneer. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).