This vegetable and egg skillet is a nutritious and delicious dish that’s perfect for breakfast, brunch, or even a light dinner. Packed with the goodness of fresh vegetables like carrot, zucchini, and cabbage, and topped with eggs and melted mozzarella cheese, this dish is both satisfying and flavorful. It’s easy to prepare and can be enjoyed on its own or with a side of toast.

Preparation Time

• Total Preparation Time: 30 minutes
• Active Preparation Time: 15 minutes
• Cooking Time: 15 minutes

Full Recipe:

Ingredients

• 1 carrot, grated or thinly sliced
• 1 zucchini, grated or thinly sliced
• 1/2 cabbage, thinly sliced
• Olive oil (for cooking)
• Sea salt and black pepper (to taste)
• 4 eggs
• 20g green onion, chopped
• 1.5g salt (for seasoning the eggs)
• 3g sugar (for seasoning the eggs)
• Green pepper rings (for garnish)
• Grated mozzarella cheese (for topping)

Directions

1. Prepare the Vegetables:
   • Grate or thinly slice the carrot and zucchini. Thinly slice the cabbage. Chop the green onions.
2. Sauté the Vegetables:
   • Heat a tablespoon of olive oil in a large skillet over medium heat. Add the grated carrot, zucchini, and sliced cabbage. Season with sea salt and black pepper to taste.
   • Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender and slightly golden.
3. Prepare the Eggs:
   • In a small bowl, whisk together the eggs with the chopped green onions, 1.5g of salt, and 3g of sugar.
4. Cook the Eggs:
   • Pour the egg mixture over the sautéed vegetables in the skillet, spreading it evenly across the pan.
   • Lower the heat to medium-low and cook the eggs until they are mostly set, about 5 minutes.
5. Add the Mozzarella and Garnish:
   • Sprinkle the grated mozzarella cheese evenly over the top of the eggs and vegetables. Arrange the green pepper rings on top for garnish.
   • Cover the skillet with a lid and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Once the cheese is fully melted and the eggs are cooked through, remove the skillet from the heat. Serve the vegetable and egg skillet hot, either directly from the pan or plated with a side of toast.

Cooking Tips

• Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers, spinach, or mushrooms based on your preference.
• Egg Cooking: Cook the eggs over medium-low heat to ensure they are tender and not overcooked.
• Cheese: For a different flavor, try using cheddar, feta, or Parmesan instead of mozzarella.

Nutritional Benefits

• Vegetables: Carrot, zucchini, and cabbage provide a rich source of vitamins, minerals, and fiber.
• Eggs: Offer high-quality protein and essential nutrients like vitamin B12 and choline.
• Mozzarella: Adds calcium and a delicious cheesy flavor to the dish.

Dietary Information

• This recipe is vegetarian and gluten-free.
• It can be made dairy-free by omitting the mozzarella or using a dairy-free cheese alternative.

Nutritional Facts (per serving, based on 4 servings)

• Calories: Approximately 220 kcal
• Protein: 12 grams
• Carbohydrates: 10 grams
• Fat: 15 grams
• Fiber: 3 grams

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.

Why You’ll Love This Recipe

• Quick and Easy: Perfect for a quick meal with minimal prep and cooking time.
• Nutritious: A balanced dish packed with protein and vegetables, making it a healthy choice.
• Versatile: Great for breakfast, brunch, or a light dinner, and can be customized with your favorite veggies and cheese.