Skip to main content

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 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. Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
  3. 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.
  4. Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
  5. Cook until eggs are set, about 6 minutes. Top with tomato slices.
  6. Cut into 8 wedges; serve hot.
  7. 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!  

You might also like...

Recipes A to Z (without photos)

My Personal Pizza
Platter of English muffins with red sauce, vegetables and melted cheese.

My Personal Pizza

A great recipe for kids to make, these pizzas made on English muffins can be topped with all your favorites!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Pumpkin Ricotta Stuffed Shells
Plate of pasta shells filled with pumpkin and cheese filling over red pasta sauce.

Pumpkin Ricotta Stuffed Shells

A rich, creamy recipe that combines fall flavors with satisfying pasta.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
12 Filled Shells
Fruited Tabouli
Large bowl of a colorful mix of bulgur, fruit and vegetables.

Fruited Tabouli

A tasty mix of grains, sweet grapes, and pops of mint and lemon. Perfect for a summer BBQ!
Prepare:
30 minutes
Cook:
5 minutes
Makes:
4 cups
Chunky Black Bean Dip
Photo of Chunky Black Bean Dip

Chunky Black Bean Dip

Great appetizer or snack idea ready in as little as 10 minutes!
Prepare:
10 minutes
Makes:
3 Cups
Roasted Cauliflower Steaks
Tree-like shaped browned cauliflower on a platter.

Roasted Cauliflower Steaks

Slices of cauliflower flavored with garlic and lemon, and roasted until tender and caramelized.
Prepare:
15 minutes
Cook:
40 minutes
Makes:
6 servings
Bell Pepper Salad
Red, yellow and green bell pepper strips are mixed with onion slices and dressing for a light and crunchy salad.

Bell Pepper Salad

This 4-ingredient salad is crunchy, tangy and colorful! The perfect addition to any meal.
Prepare:
5 minutes
Makes:
6 cups
Was this page helpful to you?