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Pan-Roasted Garden Vegetables with Eggs
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Prep Time:
5 minutes
Total Time:
20 minutes
Try this quick and delicious Italian vegetable and egg skillet - cheesy, veggie-packed, and ready in just 20 minutes!
Ingredients:
  • 3 tablespoons olive or vegetable oil
  • 1 cup sliced mushrooms (3 ounces)
  • 1/2 medium onion, cut into wedges
  • 1 package (1 pound 10 ounces) frozen roasted potatoes, broccoli, cauliflower and carrots with Parmesan and Romano seasonings
  • 4 eggs
  • 1/2 cup shredded Italian-style six-cheese blend (2 ounces)
Instructions:
  • In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms, onion, and frozen vegetables, then sprinkle with the seasoning packet. Stir to coat and cook for 6 minutes, stirring constantly.
  • Create 4 wells in the vegetable mixture. Crack 1 egg into each well; lower heat to medium-low. Cover and cook for 6 to 9 minutes until eggs are cooked to desired consistency.
  • Top with a generous amount of cheese and allow it to melt under the cover for about 1 minute.

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