Egg Skillet Recipe

Nutrition Facts

Serving Size: 2 eggs
    • Calories: 240
    • Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 1mg
    • Sodium: 250mg
    • Carbohydrates: 12g
    • Fiber: 3g
    • Protein: 15g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Egg Skillet Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

This vegetarian Egg Skillet recipe is a great breakfast, brunch, lunch or even light dinner. The eggs are cooked in a hearty tomato sauce with zucchini, eggplant and olives.


    • 1 Tbsp olive oil
    • 4 scallions, chopped, plus additional for garnish
    • 1 zucchini, chopped
    • 1 small eggplant, chopped
    • 1/4 tsp crushed red-pepper flakes
    • 4 garlic cloves, minced
    • Black pepper to taste
    • 1 oz Kalamata olives, chopped
    • 2 cans (15 oz each) diced tomatoes
    • 8 large eggs


    • In a large skillet, heat the oil over medium-high heat. Add the scallions, zucchini, eggplant and red pepper. Cook until the vegetables soften, about 8 minutes. Add the garlic, black pepper and olives. Cook for 1 minute.
    • Add the tomatoes. Bring to a simmer. Cook for about 5 minutes.
    • Reduce heat to medium low. Make 8 wells in the mixture and crack 1 egg into each well. Cover and cook until the eggs are set but the yolks are still runny, about 8 minutes. Serve garnished with additional chopped scallions, if desired.
Yield: 4 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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