One-Pot Breakfast Skillet with Eggs and Veggies

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing and colorful breakfast skillet combining fresh vegetables and eggs. This American-inspired recipe, ready in about 25 minutes, combines olive oil, yellow onion, red bell pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 320 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
1 medium, diced red bell pepper
1 medium, diced zucchini
2 cups, packed baby spinach
4 large eggs
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheddar cheese
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sauté for 5 minutes until softened and fragrant.
Step 2: Stir in 1 medium diced zucchini and cook for 3 minutes until slightly tender but still crisp.
Step 3: Add 2 cups packed baby spinach and cook for 1 minute until wilted, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 4: Create 4 small wells in the vegetable mixture and crack 4 large eggs into each well. Cover the skillet with a lid and cook over low heat for 5-7 minutes until egg whites are set but yolks remain runny.
Step 5: Sprinkle 1/2 cup shredded cheddar cheese over the skillet, cover again for 1 minute until cheese melts.
Step 6: Garnish with 2 tbsp chopped fresh parsley before serving warm.