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4.67 from 3 votes
Veggie Skillet Eggs
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Breakfast
Servings: 8 wedges
  • 6 medium eggs
  • 1/4 tsp pepper
  • 1/2 tsp oregano or basil
  • 2 tsp oil
  • 1 small onion, chopped about 2/3 cup
  • 1 clove garlic, chopped or 1/8 tsp garlic powder
  • 2 cups fresh, canned, or frozen mixed vegetables green beans, zucchini, peas, corn, broccoli, mushrooms
  • 1 medium tomato, sliced
  1. Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
  2. Heat oil in a medium skillet. Add onions, garlic, and other vegetables and cook on medium (300 degrees in an electric skillet) until soft.
  3. Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
  4. Cook until eggs are set, about 6 minutes. Top with tomato slices.
  5. Cut into 8 wedges; serve hot.
  6. Refrigerate leftovers within 2 hours.

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