Quick and healthy breakfast packed with veggies and cheddar cheese.
Veggie Skillet Eggs
Ingredients
6 medium or large eggs
¼ teaspoon black 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
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
- 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.
- 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.
Notes
- Try other seasonings such as thyme or dill.
- Try adding cilantro on top for more flavor.
- No eggs? You can make this with firm or extra-firm tofu instead. For step 5, mash 1 package (14 to 16 ounces) tofu in a medium bowl with 2 Tablespoons nutritional yeast and 1/4 teaspoon turmeric to add color and savory flavor. Stir tofu mixture into vegetables, spread mixture in skillet. Let mixture cook without stirring until heated through, about 8 to 10 minutes. Cover with skillet lid for the first 5 minutes.
You might also like...
Harissa Roasted Butternut Squash

Harissa Roasted Butternut Squash
Delicious roasted squash, drizzled with agave and lemon and topped with nuts and seeds.
Prepare:
25 minutes
Cook:
20 minutes
Makes:
6 cups
Winter Fruit Crisp

Winter Fruit Crisp
Quick and easy treat with warm buttery oats, sweetened with brown sugar.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
8 Bars (4 inches x 2 inches)
Blueberry Crisp

Blueberry Crisp
This low-sugar dessert is made with whole-grain oats, warm cinnamon spice and sweet berries. More berries than topping lets the fruit shine!
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 cups
Pineapple Carrot Protein Smoothie

Pineapple Carrot Protein Smoothie
Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups
Eggplant Dip

Eggplant Dip
Creamy, smoky and garlicky, with a pop of tangy lemon. A great way to enjoy eggplant!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups
Zucchini Salad

Zucchini Salad
Quick and tasty side with fresh vegetables, herbs and a lemon dressing.
Prepare:
10 minutes
Makes:
6 Cups
Comments
This is a great recipe for using up fresh herbs and veggies! I added onion, tomatoes, spinach, garlic, dill, chives and parsley. I also topped with cheese and broiled in the oven for a few minutes - it was delicious. An easy, healthy meal that makes a great breakfast, lunch or dinner!
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!