Motivated Morning Veggie Egg Skillet with Yogurt Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1 teaspoon olive oil
• 1 cup spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 2 tablespoons onion, finely chopped
• 1 slice whole-grain bread
• 3 tablespoons plain nonfat Greek yogurt
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1 teaspoon lemon juice

👨‍🍳 Instructions

1. 1
   Heat olive oil in a nonstick skillet over medium heat.
2. 2
   Add onion and bell pepper, and cook for 2 minutes until slightly softened.
3. 3
   Add cherry tomatoes, spinach, oregano, salt, and black pepper. Cook for 1 to 2 minutes until the spinach wilts.
4. 4
   Whisk the eggs and egg whites together in a small bowl, then pour them into the skillet.
5. 5
   Stir gently and cook for 2 to 3 minutes until the eggs are just set.
6. 6
   Toast the whole-grain bread until golden.
7. 7
   Mix the Greek yogurt with lemon juice and half of the parsley.
8. 8
   Serve the veggie egg skillet with the toast topped or paired with the lemon-herb yogurt.
9. 9
   Finish with the remaining parsley and serve immediately.

📊 Nutritional Information

• Fiber: 5 g per serving
• Calcium: approximately 180 mg per serving
• Iron: approximately 3 mg per serving
• Vitamin C: high from bell pepper and tomatoes
• Vitamin A: high from spinach
• Potassium: approximately 520 mg per serving
• Probiotics: present from plain Greek yogurt

💡 Cooking Tips

• Use a nonstick skillet to reduce the need for extra oil and keep the dish lighter.
• Cook the eggs just until set to keep them soft and tender.
• Chop the vegetables evenly so they cook quickly and consistently.
• If your toast browns fast, prepare it while the vegetables cook to save time.
• Wash spinach thoroughly and check vegetables for freshness before cooking.
• Do not leave cooked eggs at room temperature for long; eat promptly for best food safety.