Egg and Veggie Skillet

40 4 servings, 1/4 recipe (212 g) each
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4 servings, 1/4 recipe (212 g) each

This recipe is perfect for brunch, lunch or dinner. Flavourful vegetables get topped with fried eggs in this Egg and Veggie Skillet recipe.

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What You Need

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Make It

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

Special Extra

Sprinkle with Kraft 100% Parmesan Shredded Cheese.


  • 4 servings, 1/4 recipe (212 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (212 g) each
Calories 180
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 185mg
Sodium 730mg
Carbohydrate 11g
Dietary fibre 4g
Sugars 4g
Protein 10g
Vitamin A 35 %DV
Vitamin C 240 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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