Veggie Skillet Recipe

Wash and dry all vegetables. Peel and finely chop the yellow onion to yield about 1/2 cup. Core and seed the green bell pepper and dice to about 1/2 cup. Dice the roma tomato, removing excess seeds and juices, to yield 1/2 cup. Slice mushrooms into thin slices to equal 1/2 cup. Roughly chop or leave baby spinach whole to measure 1 cup.

Crack the 2 large eggs into a small bowl, add 2 tablespoons milk or cream, 1/8 tsp salt and a pinch of black pepper, then whisk until combined and slightly frothy. Grate or measure 1/4 cup shredded cheese and set aside.

Heat a 10- to 12-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil or butter and let it shimmer/melt, about 30 seconds.

Add the chopped onion and sauté 2–3 minutes until translucent and slightly softened, stirring occasionally so it doesn’t brown excessively.

Add the diced green pepper and sliced mushrooms to the skillet. Cook an additional 3–4 minutes, stirring, until the mushrooms release their moisture and peppers begin to soften.

Stir in the diced tomato and cook 1 minute until warmed through and slightly softened. Season the vegetables with 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp garlic powder, and the optional 1/8 tsp red pepper flakes. Taste and adjust seasoning lightly.

Add the 1 cup baby spinach and cook 30–60 seconds, stirring, until wilted and incorporated. Spread the cooked vegetables evenly in the skillet in a shallow layer.

Pour eggs over vegetables

Reduce heat to medium-low. Pour the whisked eggs evenly over the vegetables in the skillet so they settle into the gaps between the pieces.

Let the eggs cook undisturbed for 1–2 minutes until the edges begin to set. Using a spatula, gently lift the edges and tilt the pan to allow any uncooked egg to flow underneath.

When the eggs are mostly set but still slightly glossy on top (about 1–2 more minutes), evenly sprinkle the 1/4 cup shredded cheese over the eggs and vegetables. Cover the skillet with a lid or a sheet of foil for 30–60 seconds to melt the cheese and finish cooking the eggs to your preferred doneness.

Remove from heat. Taste and add remaining salt and pepper if needed. Sprinkle chopped parsley or chives on top for garnish, if using.

Using a spatula, slice the skillet into two portions or fold/slide one serving onto a plate. Serve immediately.