For more servings of this easy, economy-minded skillet supper, simply multiply the ingredients by the number of people you want to serve and either increase the size of the pan or cook in batches. Sophisticated enough for savvy singles, this eye-appealing vegetable/egg bake is hearty enough to satisfy growing youngsters’ appetites, too. Serve with or on top of garlic bread slices.
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3 slices tomato |
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1/2 cup sliced zucchini |
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2 slices onion |
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1/4 teaspoon salt, optional |
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1/8 to 1/4 teaspoon basil or oregano leaves, crushed, optional |
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2 eggs |
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1 tablespoon (0.25 oz.) shredded Monterey Jack or Cheddar cheese, optional |
In 7- to 8-inch omelet pan or skillet, layer tomato, zucchini and onion slices. Cover. Cook over medium-high heat just until vegetables are tender, about 5 to 7 minutes. Sprinkle with salt and basil, if desired. With back of spoon, make 2 indentations about 2 inches in diameter. Break and slip an egg into each indentation. Cover. Cook until egg whites are completely set and yolks begun to thicken but are not hard, about 6 to 8 minutes. Sprinkle with cheese, if desired. |
