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
1 slice provolone cheese
1 TBSP freshly grated Parmesan
Rinse giardiniera and sun dried tomatoes in a colander under running water to remove excess oil.
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.
In a separate skillet heat remaining 1 tsp olive oil. Crack two eggs and cook 2 - 3 minutes, until whites have set.
Quickly flip eggs onto sautéed spinach mix. Allow to cook to desired level of done-ness, another 2 minutes for eggs over-easy.
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!