Stop Making Boring Scrambled Eggs: This 15-Minute Zucchini and Melted Cheese Skillet is the Ultimate Summer Comfort Breakfast
A budget-friendly, one-pan meal that makes the absolute most of fresh seasonal vegetables.
When warm weather arrives, finding a breakfast that feels both light and genuinely satisfying can be a challenge. While it is easy to default to basic fried eggs or standard toast, this vibrant vegetable skillet offers a much more exciting way to start your day. Another good news is that the process is incredibly simple.
Ingredients: 4 chicken eggs, 1 onion, 1 small zucchini, 1 bell pepper, 1–2 tomatoes, 100 g of cheese, 2 tablespoons of vegetable oil, 0.5 teaspoon of sweet paprika, 0.25 teaspoon of ground coriander, 0.5 teaspoon of dried garlic, salt and ground black pepper to taste.
Slice the onion into half-rings and fry in vegetable oil until soft. Add the zucchini and bell pepper, both diced into small cubes. Cook for 5–7 minutes, stirring occasionally.
Then add the chopped tomatoes, paprika, cilantro, dried garlic, salt, and pepper. Stir and cook for another couple of minutes, until the vegetables are tender and fragrant.
Spread the vegetable mixture evenly in the pan and make four small indentations. Carefully crack the eggs into them. Sprinkle everything with grated cheese, cover with a lid, and cook over low heat for 5–7 minutes, until the egg whites are fully set and the cheese has melted.
Serve immediately after cooking, while the cheese is still stretchy and the vegetables remain juicy.
