Veggie Skillet

Kick-start your day with a big boost of vegetables in this delicious skillet dish.

This super-simple recipe is an easy way to add lots of flavour to your morning routine and an excellent way to meet your daily requirement of healthy vegetables. 

- SERVES 6 TO 8

For the egg mixture

6 eggs

4 ounces (115 g) of Monterey Jack, grated

The leaves and tender stems of 6 sprigs or so of fresh thyme, minced

¼ teaspoon (1 mL) of salt

Lots of freshly ground pepper

For the vegetables

1 tablespoon (15 mL) of vegetable oil

1 pound (450 g) of baby potatoes, quartered

2 cloves of garlic, minced

1 zucchini, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

1 red onion, finely diced

¼ teaspoon (1 mL) of salt

Lots of freshly ground black pepper

4 large handfuls of baby spinach

Start with the egg mixture. In a medium bowl, whisk together the eggs, half of the cheese, the thyme, salt and pepper.

Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the baby potatoes and fry, turning and tossing occasionally, until they’re crispy and golden brown, about 10 minutes. Add the garlic, zucchini, bell peppers, red onion, salt and pepper. Continue to cook, stirring frequently, just until their colours brighten and textures soften, another 5 minutes or so.

Reduce the heat to medium Stir in the spinach just until the leaves wilt. Pour in the egg mixture and stir briefly until the eggs begin to set, a mere 30 seconds or so. Evenly scatter the remaining cheese over the top. Cover the skillet and cook until the eggs are firm and the cheese has melted, 2 or 3 minutes.