Egg and pepper skillet supper | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola oil
• 3 peppers, one red, yellow and orange or green, thinly sliced
• 1 1/2 tsp (7 mL) dried oregano leaves
• 1 tub (5 oz/142 g) baby spinach
• 3 cloves garlic, minced
• 1/4 tsp (1 mL) hot pepper flakes
• 4 eggs
• 1/4 cup (50 mL) chunky salsa