Clean eating vegetable stir-fry with eggs and cheese


This clean eating vegetable stir-fry with eggs and cheese is a super easy dish that can even work as a hearty breakfast.

I made it in my new white, ceramic pan. It is non-toxic and non-scratch, on top the white ceramic let my dishes look even more colorful and friendly than in my dark pans. I have to admit that the pan you see in the pic below is now my favorite pan since I own it I never touched my Teflon pans any more…

clean eating vegetable stir-fry with eggs and cheese
I even convinced my mother in law to replace her old uneven Teflon pans with ceramic pans, believe me, convincing her to give up her pans with a long family tradition was not easy…but you should hear her raving now about ceramic pans!

OK, enough about ceramic cookware…back to the clean nutrient-dense veggie pan with eggs and cheese:


Clean eating Veggie Pan with Eggs and Cheese

a quick and easy egg dish

  • Author: Gabi Rupp
  • Prep Time: 600
  • Cook Time: 600
  • Total Time: 20 hours


  • 1 onion
  • 1 zucchini
  • 2 fennel (eggplants work too)
  • 2 peppers
  • 2 cloves garlic, minced
  • 3 tomatoes
  • 4 eggs
  • 4 slices cheese (e.g. Gouda)
  • 1 tbsp. olive oil
  • Black pepper, salt
  • Some thyme (fresh or dried)


  1. Cut all vegetables in small pieces.
  2. Fry in a large pan in olive oil – firm to bite.
  3. Season with salt, pepper and thyme.
  4. “Dig” four holes in the vegetables and carefully put a raw egg in each hole.
  5. Cover each hole with a slice of cheese.
  6. Cover pan with a lid and let the eggs set.
  7. Serve immediately.


  • Serving Size: 2

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This is a great clean eating recipe to use up all of your vegetables sitting in your pantry. Serve this vegetable stir-fry with a slice of whole-grain bread!