Easy Egg Skillet

I'm all about that meal-prep recently. Meal prep doesn't have to mean making 10 identical meals and storing them in glass tupperware to have throughout the week. That's not exactly soul-nourishing for me.

Meal-prep to me means if I'm making a meal, making enough for at least lunch the next day, or a couple more meals throughout the week. This easy egg omelette in a pan was perfect. I ate some for dinner, then had lunch the next day, and breakfast later on in the week when I was running out the door.

Not only does this give you more than one meal, it is an excuse to use all those veggies in your fridge that have definitely seen better days.. My swiss chard from the farmers market was super wilted, but once I cooked it, and mixed it in with the egg, it gave an awesome flavor and lots of nutrients.

These eggs are from the farmer's market, and it's super cool because you can actually see the chickens running around and eggs just everywhere in the pen. It's just nice to see nowadays when not everything and everyone is transparent with where food comes from.

Okay well enough talk, it's Sunday, so get your meal-prep on! If you have leftover eggs, this is perfect to have for breakfast, lunch, or dinner throughout the week. Enjoy!
 


Ingredients:

  • 1 tbsp. coconut oil or grass-fed butter/ghee

  • 1/4 cup chopped onion

  • 1/2 cup chopped mixed bell peppers

  • 1 cup finely chopped swiss chard (or other leafy green)

  • 6 eggs + 1/4 cup water

  • Any other vegetables, or save some of your other vegetables to garnish on top
     

Directions:

  • In a large skillet, heat your oil over medium heat
  • While it's heating, whisk eggs and water and set aside
  • Once pan is hot but not smoking, throw in onions and cook for 1-2 minutes
  • Add in chopped bell peppers, and cook for another minute or so
  • Throw in your dark leafy greens, and cook until soft
  • Pour egg mixture evenly over the skillet, and guide it with a spatula to cover the whole bottom
  • Sprinkle any other vegetables (I used zucchini and radishes), or any of your saved vegetables to sprinkle on top
  • If you're only using a pan, turn heat to low and cook until egg is thoroughly cooked
  • If you're using a skillet, you can throw it in the oven at 350F for 5-10 minutes, or until slightly browned
  • Take out and enjoy! I cut mine into thirds, and added sriracha and avocado when I went to eat it.