Eggs with Stir-Fried Vegetables

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Zucchini1/4 count (50 g)
• Spinach2 leaf (20 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Wash the vegetables, cut the spinach into pieces, cut the bell pepper into strips, dice the tomato and slice and then cut the zucchini in half.

2. 2

   Step 2

   Heat a pan over medium heat. Once heated, pour the oil, spread and add the tomato, zucchini and bell pepper.

3. 3

   Step 3

   Add salt and pepper to taste, mix and stir-fry for 5 minutes. Next, add the spinach, cover and let cook for 2 more minutes.

4. 4

   Step 4

   Crack the eggs, add, cover and let cook for 7-8 minutes.

5. 5

   Step 5

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs with Stir-Fried Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.