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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Egg and Veggie Skillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions