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Pan-Roasted Garden Vegetables with Eggs

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Pan-Roasted Garden Vegetables with Eggs
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4
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Looking for an Italian dinner? Then check out this cheesy dish packed with vegetables and eggs - a smooth and scrumptious skillet that can be made ready in 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)

Directions

  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Add mushrooms, onion and frozen vegetables. Sprinkle with contents of seasoning packet from frozen vegetables; stir to coat vegetables. Cook 6 minutes, stirring constantly.
  • 2 Make 4 indentations in vegetable mixture. Break 1 egg into each indentation; reduce heat to medium-low. Cover and cook 6 to 9 minutes or until egg whites and yolks are firm, not runny.
  • 3 Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
Tips  

Italian blend cheese is a packaged preshredded blend of six different cheeses: Asiago, fontina, mozzarella, Parmesan, provolone and Romano. If you like, shredded Parmesan cheese can be used in place of the Italian blend cheese.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
365
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
(
Saturated Fat
6g
)
Cholesterol
225mg
Sodium
800mg
Total Carbohydrate
35g
(
Dietary Fiber
5g
)
Protein
16g
Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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