Ingredients
- 6 large eggs
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, halved and sliced
- 8 oz mushrooms, sliced
- 1/2 red onion, diced
- 3 cups baby spinach
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Sauté the hard veggies. Heat the oil in a large oven-safe skillet over medium-high. Cook the peppers, zucchini, mushrooms, and onion 6-7 minutes until softened and lightly browned.
- Wilt the spinach. Add the garlic and spinach; cook 1-2 minutes until wilted. Season with paprika, salt, and pepper.
- Make wells. Use a spoon to make 6 wells in the vegetables.
- Add the eggs. Crack an egg into each well. Transfer to a 375°F (190°C) oven.
- Bake. Bake 8-10 minutes until the whites are set and the yolks are still slightly runny.
- Finish. Shower with feta and serve straight from the skillet with crusty bread.
💡 Skillet smarts
Cut the vegetables in similar sizes so they cook evenly. Make the wells deep enough that the eggs stay put instead of running across the pan. Pull the skillet when the whites are just set — the eggs keep cooking in the hot pan.
Common questions
Can I add potatoes?
Yes — dice them small and give them a 10-minute head start before adding the other vegetables.
Can I make it dairy-free?
Skip the feta or use a dairy-free crumble; the skillet is naturally dairy-free otherwise.
How do I keep the yolks runny?
Bake just until the whites set, about 8 minutes, and serve immediately — carryover heat finishes them.
What bread goes with it?
Crusty sourdough or warm pita for scooping up the yolks and veggies.
Save for later
Love this recipe?
Pin this veggie breakfast skillet to your "Healthy Breakfast Ideas" board — colorful one-pan brunch.
📌 Pin it for later