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Veggie Skillet Eggs

Kids Can!

Depending on their skills, show kids how to:

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

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.
Photo of Veggie Skillet Eggs
Prep time: 5 minutes
Cooking time: 5 minutes
Makes: 8 wedges
Nutrition Facts: View Label
Last updated: 09/24/18

2 Comments for "Veggie Skillet Eggs"

Submitted by walscaro on Fri, 07/19/2019 - 16:24

Wow, this is such a great recipe for a quick meal with vegetables from the garden and/or freezer. Last night's version included onion, ancho pepper, corn and zucchini. Very tasty, and makes nice leftovers for breakfast or lunch.

Submitted by Miss Deborah on Wed, 01/04/2017 - 17:42

This is my "go to" favorite when i don't have time to cook!  Our family loves it!  

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