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Veggie Skillet Eggs

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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


  • 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.