Italian Veggie Skillet

This easy to make skillet is a great choice any time of the day! Replace your typical sugary breakfast with this protein and veggie packed meal. Or toss this skillet together for a healthy dinner in less time than it would take you to grab carry out.

Prep Time: 15 minutes

Yields 1 serving


2 tsp olive oil

1 tsp minced garlic

4 TBSP mild or hot giardiniera

¼ cup sun-dried tomatoes

1 ½ cups baby spinach

Basil and oregano to taste

2 eggs

1 slice provolone cheese

1 TBSP freshly grated Parmesan  


  1. Rinse giardiniera and sun dried tomatoes in a colander under running water to remove excess oil.

  2. In a small skillet, sauté 1 tsp olive oil, garlic giardiniera, tomatoes, spinach, and seasonings until spinach begins to wilt. Cover with slice of provolone cheese.

  3. In a separate skillet heat remaining 1 tsp olive oil. Crack two eggs and cook 2 - 3 minutes, until whites have set.

  4. Quickly flip eggs onto sautéed spinach mix. Allow to cook to desired level of done-ness, another 2 minutes for eggs over-easy.

  5. Sprinkle with grated Parmesan and enjoy.


  • If you don’t have any adorable personally sized cast iron skillets like the one pictured here, no worries! Prepare the spinach mix, transfer to a plate, and add the slice of provolone. Then cook up your eggs to top off your plate. Finish with your grated parmesan.

  • Eggs can be tricky for a new cook but don’t give up! Yeah you’ll probably break a few yolks. Yes your eggs may stick sometimes. And they aren’t likely to be the perfect runny-ness on your first try. The good news is you can’t really ruin eggs – even if they don’t look great they’ll still taste just fine. Keep practicing and you’re sure to get the hang of it!