Pan Roasted Garden Vegetables With Eggs Recipe

Ingredients

3

tablespoons olive or vegetable oil

1

cup sliced mushrooms (3 ounces)

1/2

medium onion, cut into wedges

1

package (1 pound 10 ounces) frozen roasted potatoes, broccoli, cauliflower and carrots with Parmesan and Romano seasonings

4

eggs

1/2

cup shredded Italian-style six-cheese blend (2 ounces)

Preparation

Heat oil in 12-inch nonstick skillet over medium-high heat. Add mushrooms, onion and frozen vegetables. Sprinkle with contents of seasoning packet from frozen vegetables; stir to coat vegetables. Cook 6 minutes, stirring constantly.

Make 4 indentations in vegetable mixture. Break 1 egg into each indentation; reduce heat to medium-low. Cover and cook 6 to 9 minutes or until egg whites and yolks are firm, not runny.

Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.

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