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Pan-Roasted Garden Vegetables with Eggs

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  • Prep 5 min
  • Total 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!
Updated Jun 3, 2014
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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)

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    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

365 Calories, 20g Total Fat, 16g Protein, 35g Total Carbohydrate

Nutrition Facts

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