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Veggie Skillet Eggs

Quick and healthy breakfast packed with veggies and cheddar cheese.
Pan of vegetable and egg mix topped with tomato slices.
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 8 wedges
Nutrition Facts: View label

Ingredients

6 medium or large eggs
¼ teaspoon pepper
½ teaspoon oregano or basil
⅓ cup shredded cheese (1 ½ ounces)
2 teaspoons vegetable oil
1 small onion, chopped (about ⅔ cup)
1 clove garlic, chopped (or ⅛ teaspoon garlic powder)
2 cups fresh, canned or frozen mixed vegetables (green beans, zucchini, peas, corn, broccoli, mushrooms)
1 medium tomato, sliced

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
  4. Heat oil in a medium skillet. Add onion, garlic, and other vegetables and cook on medium (300 degrees F in an electric skillet) until soft.
  5. Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
  6. Cook until eggs are set, about 6 minutes. Top with tomato slices.
  7. Cut into 8 wedges; serve hot.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Try other seasonings such as thyme or dill.
  • Try adding cilantro on top for more flavor.

Comments

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.

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

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