This recipe provided by foodhero.org
Veggie Skillet Eggs
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
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.