Skillet Eggs and Vegetables

Quick to make, this is a recipe from The Family Dinner Project, a website filled with food, fun and conversation about things that matter. It offers delicious food, often quick-to-make recipes and encourages families to gather around the table. 

Skillet Eggs and Vegetables is a great way to utilize garden fresh vegetables and fresh herbs. I made it for a quick and satisfying supper and served it with a slice of toasted bread.

oject.org

Skillet Eggs and Vegetables for 2 

1 tablespoons olive oil

1/2 onion, thinly sliced (I used a combination of red and white)

1 - 1 1/2 cups of raw vegetables, cut into chunks. Use what you have on hand: peppers, halved cherry tomatoes, asparagus, kale, mushrooms, cauliflower….  I also threw in some fresh herbs to the mix. 

Salt & pepper

2 eggs

Parmesan cheese for sprinkling on top if desired

1. Preheat the oven to 400°F. 
2. Sauté the onion (and peppers if using) in olive oil until translucent.
3. Add the other vegetables and fresh herbs if using; cook until they soften. Season with salt and pepper.
   
   
   
4. Crack the eggs one at a time on top of the vegetable mixture, arranging so each has a little room around it.
   
   
   
5. Sprinkle the Parmesan cheese on top if desired. 
6. Put the whole saucepan in the oven and bake for about 5 minutes (less if you like your yolks runny, and more if you want them totally firm).
   
   
   
   

Recipe without photos . . .

Skillet Eggs and Vegetables for 2 

1 tablespoons olive oil

1/2 onion, thinly sliced (I used a combination of red and white)

1 - 1 1/2 cups of raw vegetables, cut into chunks. Use what you have on hand: peppers, halved cherry tomatoes, asparagus, kale, mushrooms, cauliflower….  I also threw in some fresh herbs to the mix. 

Salt & pepper

2 eggs

Parmesan cheese for sprinkling on top if desired

1. Preheat the oven to 400°F. 
2. Sauté the onion (and peppers if using) in olive oil until translucent.
3. Add the other vegetables and fresh herbs if using; cook until they soften. Season with salt and pepper.
4. Crack the eggs one at a time on top of the vegetable mixture, arranging so each has a little room around it.
5. Sprinkle the Parmesan cheese on top if desired. 
6. Put the whole saucepan in the oven and bake for about 5 minutes (less if you like your yolks runny, and more if you want them totally firm).