Recipe credit
Oregon SNAP. OSU Extension Service
Ingredients
- 6 medium or large eggs
- ¼ teaspoon pepper
- ½ teaspoon oregano or basil
- ⅓ cup shredded cheese (1 1/2 ounces) 2 teaspoons oil
- 1 small onion, chopped (about 2/3 cup)
- 1 clove garlic, chopped (or 1/8 teaspoon garlic powder)
- 2 cups fresh, canned or frozen mixed vegetables (green beans, zucchini, peas, corn, broccoli, mushrooms)
- 1 medium tomato, sliced
Directions
- Wash hands with soap and water.
- Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
- Heat oil in a medium skillet. Add onion, garlic, and other vegetables and cook on medium (300 degrees F in an electric skillet) until soft.
- Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
- Cook until eggs are set, about 6 minutes. Top with tomato slices.
- Cut into 8 wedges; serve hot.
- Refrigerate leftovers within 2 hours.
Tips and variations
- Try other seasonings such as thyme or dill.
- Try adding cilantro on top for more flavor.
Nutritional info
Calories
130
Total fat
8g
Saturated fat
2.5g
Cholesterol
170mg
Sodium
180mg
Total carbohydrates
5g
Dietary fiber
1g
Protein
8g
Total sugar
3g