Egg and Veggie Skillet Recipe

Name: Egg and Veggie Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 3 cloves garlic, minced; 1 Tbsp. fresh gingerroot, minced; 1 each red and yellow pepper, cut into thin strips; 2 cups mushrooms, sliced; 3 cups broccoli florets; 1/2 cup pitted black olives; 3/4 cup water; 2 Tbsp. reduced-sodium soy sauce; 1 Tbsp. oil; 4 eggs

Servings: persons

2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
3 cloves garlic, minced
1 Tbsp. fresh gingerroot, minced
1 each red and yellow pepper, cut into thin strips
2 cups mushrooms, sliced
3 cups broccoli florets
1/2 cup pitted black olives
3/4 cup water
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. oil
4 eggs

1
Heat dressing in nonstick skillet over medium-high heat.
2
Add garlic and ginger, cook until fragrant.
3
Add peppers, mushrooms and broccoli; cook 3 to 5 min.
4
until crisp-tender.
5
Add olives and water; stir and cook 4 min.
6
or until liquid is almost evaporated.
7
Add soy sauce; mix until well blended; set aside.
8
Heat oil in medium skillet over medium-high heat, add eggs, cook until bottom of eggs are crisp and yolks are partially set.
9
Place on top of stir-fry mixture.
10
Serve immediately.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, 3 cloves garlic, minced, 1 Tbsp. fresh gingerroot, minced, 1 each red and yellow pepper, cut into thin strips, and more.

Yes, Egg and Veggie Skillet falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg and Veggie Skillet

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