Veggie Skillet Eggs
Ingredients
6 medium or large eggs
¼ teaspoon pepper
½ teaspoon oregano or basil
⅓ 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
- Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
- Heat oil in a medium skillet. Add onions, garlic, and other vegetables and cook on medium (300 degrees in an electric skillet) until soft.
- Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
- Cook until eggs are set, about 6 minutes. Top with tomato slices.
- Cut into 8 wedges; serve hot.
- Refrigerate leftovers within 2 hours.
Comment
This is my "go to" favorite when i don't have time to cook! Our family loves it!
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.