Spring Vegetable and Cheese Breakfast Skillet
A vibrant and hearty breakfast skillet featuring fresh spring vegetables and melted cheese, perfect for a satisfying morning meal.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1) red bell pepper, diced
- (1) zucchini, diced
- (1 cup) asparagus, cut into 1-inch pieces
- (1 cup) cherry tomatoes, halved
- (8) large eggs
- (1/2 cups) shredded cheddar cheese
- (1/2 cups) crumbled feta cheese
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) paprika
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 2
Add 1 medium chopped onion and sauté for 3-4 minutes until softened.
- 3
Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.
- 4
Add 1 diced red bell pepper, 1 diced zucchini, and 1 cup of asparagus pieces. Cook for 5-7 minutes until the vegetables are tender.
- 5
Add 1 cup of halved cherry tomatoes and cook for another 2 minutes until they start to soften.
- 6
In a bowl, whisk together 8 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
- 7
Pour the egg mixture over the vegetables in the skillet. Stir gently to combine and cook for 5-7 minutes until the eggs are set.
- 8
Sprinkle 1/2 cup of shredded cheddar cheese and 1/2 cup of crumbled feta cheese over the top. Cover the skillet and cook for 2-3 minutes until the cheese is melted.
- 9
Remove from heat and garnish with 1/4 cup of chopped fresh parsley before serving.
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