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Pan-Roasted Garden Vegetables with Eggs

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Betty Crocker Kitchens
Updated Jun 3, 2014
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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!

Pan-Roasted Garden Vegetables with Eggs

  • Prep Time 5 min
  • Total 20 min
  • Servings 4
  • Ingredients 6
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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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.

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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