Farm-Fresh Egg Breakfast Skillet

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Ingredients

• 4 farm-fresh eggs

• 1 tablespoon olive oil or butter

• 1 small onion, diced

• 1 bell pepper (any color), diced

• 1 cup baby spinach

• 1/2 cup cherry tomatoes, halved

• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

• Salt and pepper to taste

• Fresh herbs for garnish (optional, such as parsley or chives)

Directions

Prepare the Vegetables:

1. Heat the olive oil or butter in a large skillet over medium heat.

2. Add the diced onion and bell pepper to the skillet and sauté for about 5 minutes, until they start to soften.

Add the Spinach and Tomatoes:

1. Add the baby spinach to the skillet and cook until wilted, about 2 minutes.

2. Add the halved cherry tomatoes and cook for another 2 minutes, until they start to soften.

Cook the Eggs:

1. Make four small wells in the vegetable mixture and crack an egg into each well.

2. Reduce the heat to low, cover the skillet, and cook the eggs until the whites are set but the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook for an additional 2-3 minutes.

Add the Cheese:

1. Sprinkle the shredded cheese evenly over the vegetables and eggs.

2. Cover the skillet again and cook for another minute or until the cheese is melted.

Season and Serve:

1. Season the dish with salt and pepper to taste.

2. Garnish with fresh herbs if desired.

3. Serve the breakfast skillet hot, straight from the pan.

Tips: Feel free to add other vegetables you have on hand, such as mushrooms, zucchini, or asparagus. For a heartier meal, you can add cooked sausage or bacon to the skillet before adding the eggs. Serve with crusty bread or toast for a complete breakfast. Enjoy your hearty and nutritious farm-fresh egg breakfast skillet!