Egg & Veg Skillet

Course Breakfast
Servings 4


  • 1 tbsp Drizzle extra virgin olive oil
  • 450 g potatoe
  • 450 g Vegetables (tinned, frozen, fresh)
  • 3 spring onion separate the green and white
  • 1 spring onion
  • 6 Egg whisked
  • 1 cup spinach and kale
  • ½ tsp salt


  • In a skillet over medium-high heat, heat the oil and potatoes until cooked for 8 minutes.
  • Tip in the hard vegetables, scallions and onions. Cook for 8-10 minutes, stirring constantly.
  • Move the vegetables to side of the pan, add the eggs in the middle and scramble for 2 minutes. Add in the greens and mix everything together. Season with salt and top with green onions.


Calories: 271kcalCarbohydrates: 17gProtein: 19gFat: 13gSodium: 327mgFiber: 6gCalcium: 93mg
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