Lentil and Veggie Skillet with Eggs
A high-protein, budget-friendly lentil and veggie skillet topped with perfectly cooked eggs, offering a delightful and hearty meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
40g carbs
12g fat
Ingredients
For 4 servings
- 2 cups cooked lentils
- 4 eggs
- 2 cups frozen mixed vegetables
- 1 onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 red bell pepper
- salt — to taste
- black pepper — to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
Instructions
- 1
Dice the onion and red bell pepper. Mince the garlic cloves.
- 2
In a large skillet, heat olive oil over medium heat.
- 3
Add the diced onion and red bell pepper to the skillet and sauté for 3-4 minutes until softened.
- 4
Stir in minced garlic, cumin, and paprika, cooking for an additional minute until fragrant.
- 5
Add the frozen mixed vegetables to the skillet and cook for 2-3 minutes until heated through.
- 6
Stir in the cooked lentils, season with salt and black pepper to taste, and heat for 2-3 minutes.
- 7
Make four wells in the lentil mixture and crack an egg into each well.
- 8
Cover the skillet and cook for 4-5 minutes or until eggs are cooked to your preference.
- 9
Serve immediately, garnished with extra black pepper if desired.
Cook it this week.
NeatEat plans Lentil and Veggie Skillet with Eggs — and the rest of your week — around your budget, groceries included.