Fridge Friend recipes
Bright Pepper, Cabbage and Spinach Egg Skillet recipe
A colourful, savoury skillet of softly set eggs with sweet peppers, cabbage and spinach. Finished with herbs for a fresh, wholesome meal any time of day.
20 min · Easy · British Jump to method
Ingredients
- 20g Butter
- 200g Mixed peppers
- 150g Cabbage
- 80g Spinach
- 4 Eggs
- 2 tbsp Herbs
- 1 tsp Salt
- 1/2 tsp Black pepper
- 50g Lettuce
| Nutrition | Per serving |
|---|---|
| Calories | 165 kcal |
| Protein | 9.7 g |
| Carbohydrates | 11.2 g |
| Fat | 10.5 g |
| Saturated fat | 4.6 g |
| Fibre | 3.7 g |
| Sugar | 5.8 g |
| Sodium | 1340 mg |
Why this works
A moderate-calorie, protein-containing vegetable-based egg dish, but the added salt makes it relatively high in sodium.
Vitamin A and K from leafy greens. Spinach and lettuce contribute vitamin K, folate and some vitamin A, supporting normal blood clotting and immune function.
Vitamin C from peppers. Mixed peppers provide vitamin C, which supports collagen formation and improves non-haem iron absorption from plant foods.
Sodium concern. 1 tsp of salt across 2 servings raises sodium significantly, which may be a concern for blood pressure management.
Method
- Melt the butter in a large frying pan over a medium heat.
- Add the mixed peppers and cabbage, season with salt and black pepper, and cook for 5-6 minutes until starting to soften.
- Stir in the spinach and cook until just wilted.
- Crack in the eggs and cook to your liking, turning the heat down if needed so the whites set gently.
- Scatter over the herbs and serve straight from the pan with lettuce on the side.
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