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…

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

Print Recipe

a quick and easy egg dish

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

Ingredients

Scale 1x2x3x

• 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)

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Instructions

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.

Nutrition

• Serving Size: 2

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!