Breakfast skillet with egg, vegetables & Parmesan

An individual skillet that’s only yours to enjoy! Here’s a way to serve breakfast that has everything to give you a healthy start to the day!

Breakfast skillet with egg, vegetables & parmesan

Whip up something mess-free for breakfast and still enjoy a full, healthy meal of vegetables, cheese and eggs. Take out your individual skillet, cook, then take it straight to your table.

Breakfast skillet with egg, vegetables & Parmesan recipe

Yields 1 skillet


  • Extra-virgin olive oil
  • 6 asparagus spears
  • 1/4 onion, rings
  • 5 cherry tomatoes
  • 1/8 cup peas (frozen or fresh)
  • 1 egg
  • Shavings of Parmesan cheese
  • Balsamic vinegar
  • Salt
  • Pepper


  1. Over medium heat, in an individual skillet, saute the asparagus in extra-virgin olive oil. Cook for 5 minutes. Push them aside on one corner of the skillet.
  2. Add the onion rings, cherry tomatoes and peas. Cook for 5 minutes.
  3. Make a space in the skillet for the egg. Add the egg and cook until cooked through.
  4. When the egg is cooked, turn off the fire.
  5. Distribute the Parmesan on top of the vegetables then drizzle with balsamic vinegar and extra-virgin olive oil.
  6. Season with salt and pepper.
  7. Serve while still hot.

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