Pan-Roasted Garden Vegetables with Eggs

Pan-Roasted Garden Vegetables with Eggs

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!

Prep Time

05

Minutes

Total Time

20

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (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;
*Percent Daily Values are based on a 2,000 calorie diet.