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Makes: 8 wedges
Prep time: 5 minutes
Cooking time: 5 minutes
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Veggie Skillet Eggs
Photo of Veggie Skillet Eggs
Prep time: 5 minutesCooking time: 5 minutesTotal time: 10 minutes


medium or large eggs
1⁄4 teaspoon
1⁄2 teaspoon
oregano or basil
1⁄3 cup
shredded cheese (1 1/2 ounces)
2 teaspoons
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)
medium tomato, sliced


  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: 
Photo of Nutrition Facts of Veggie Skillet Eggs
  • glass of low fat milk
Tab 4 Title: 
Kids Can!
Tab 4 Content: 

Depending on their skills, show kids how to:

  • Crack and beat eggs
  • Grate cheese
  • Top skillet with tomato slices

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