Veggie Skillet Eggs

Name: Veggie Skillet Eggs
Prep time: 5 min
Cook time: 5 min
Yield: 8 wedges
Ingredients: 1/4 teaspoon pepper; 1/3 cup shredded cheese (1 1/2 ounces); 1 small onion, chopped (about 2/3 cup); 2 cups fresh, canned or frozen mixed vegetables (green beans, zucchini, peas, corn, broccoli, mushrooms)

Kids Can!

Depending on their skills, show kids how to:

Crack and beat eggs
Grate cheese
Top skillet with tomato slices

Ingredients

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

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

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.