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Veggie Skillet Eggs
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Veggie Skillet Eggs
Serving Size 1 wedge
Yield 8 Servings
Prep time: 5 minutes
Cooking time: 5 minutes
Prep time: 5 minutesCooking time: 5 minutesTotal time: 10 minutes

Ingredients

6
medium or large eggs
1⁄4 teaspoon
pepper
1⁄2 teaspoon
oregano or basil
1⁄3 cup
shredded cheese (1 1/2 ounces)
2 teaspoons
oil
1
small onion, chopped (about 2/3 cup)
1 clove
garlic, chopped (or 1/8 teaspoon garlic powder)
2 cups
fresh, canned or frozen mixed vegetables (green beans, zucchini, peas, corn, broccoli, mushrooms)
1
medium tomato, sliced

Directions

  1. Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
  2. Heat oil in a medium skillet. Add onions, garlic, and other vegetables and cook on medium (300 degrees in an electric skillet) until soft.
  3. Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
  4. Cook until eggs are set, about 6 minutes. Top with tomato slices.
  5. Cut into 8 wedges; serve hot.
  6. Refrigerate leftovers within 2 hours.
Serving Size: 
1 wedge
Nutritional Label: 
  • glass of low fat milk