Spinach and Tomato Egg and Vegetable Breakfast Skillet
A simple and nutritious American breakfast skillet combining fresh spinach, tomatoes, bell pepper, and eggs, cooked all together for a warm, colorful, and protein-rich start to your day.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Cooking
- Seasoning
- Garnish
Let’s make it
Cooking
Heat olive oil in a large skillet over medium heat until shimmering.
Cooking
Add diced onion and garlic to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Cooking
Add the diced bell pepper and cook for about 4-5 minutes until softened.
Cooking
Add diced tomatoes and cook for another 3-4 minutes, allowing them to soften and release juices.
Cooking
Stir in fresh spinach leaves and cook until wilted, about 2 minutes.
Cooking
Season the vegetable mixture with salt, black pepper, and optional paprika to taste. Mix well.
Cooking
Make four small wells in the vegetable mixture and carefully crack one egg into each well.
Cooking
Cover the skillet with a lid and cook on medium-low heat for 5-8 minutes until egg whites are set and yolks are cooked to your preference.
Finalizing
Remove the skillet from heat. Garnish with chopped fresh parsley if using. Serve warm straight from the skillet.
Tips & notes
Use fresh spinach and ripe tomatoes for best flavor. Covering the skillet lets the eggs steam perfectly. Adjust seasoning to your preference. For a creamier texture, add a sprinkle of shredded cheese before covering.
Saving it for later
Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days. Spinach and cooked eggs do not freeze well.
Reheating
Reheat gently in a skillet over low heat or microwave in short intervals until warmed through to avoid overcooking the eggs. Add a sprinkle of water and cover to retain moisture.
