Garden Skillet Recipe

Cooking Directions

1. 1

   Prepare the Vegetables

   Heat olive oil in a large skillet over medium heat. Add the diced butternut squash and cook for about 5 minutes until it starts to soften.

2. 2

   Sauté the Vegetables

   Add the chopped onions, bell peppers, and Hazel Dell mushrooms to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender.

3. 3

   Add Spinach

   Stir in the spinach and cook until wilted, about 2 minutes.

4. 4

   Cook the Eggs

   Make two wells in the vegetable mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 3-4 minutes.

5. 5

   Add Cheese and Seasoning

   Sprinkle the shredded cheddar cheese over the eggs and vegetables. Season with salt and pepper to taste.

6. 6

   Serve

   Serve hot with a side of pico de gallo and your choice of toast.