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Cajun Summer Veggie Skillet

Ready in 30 minutes
Prep 20 minutes
Cook 10 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 30 ml olive oil
  • 500 ml diced zucchini
  • 500 ml small chopped broccoli florets
  • 1 orange bell pepper, diced
  • 250 ml fresh corn kernels off the cob
  • 15 ml hot sauce
  • 5 ml packed brown sugar
  • 2 ml each garlic powder and onion powder
  • 2 ml each paprika, oregano and thyme
  • 2 ml each salt and pepper
  • 500 ml packed baby spinach
  • 250 ml halved grape tomatoes
  • 4 eggs
  • 2 green onions, sliced
  • pepper to taste
This healthy and hearty veggie skillet with a spicy kick is loaded with fresh summer produce.

Instructions

Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, broccoli, bell pepper, corn, hot sauce, sugar, garlic powder, onion powder, paprika, oregano, thyme, salt and pepper; sauté for 3 minutes. Stir in spinach and tomatoes; let cook further 1 minute until spinach is wilted.

Make 4 shallow wells and add an egg into each well. Reduce heat to medium-low, cover and cook until whites are set with a runny yolk; about 4 minutes. Remove from heat.

Sprinkle with green onions and season with pepper to taste.

Nutritional Facts
  • Amount Per Serving
    230 Calories
  • Total Fat
    13 g
  • Sodium
    490 mg
  • Carbohydrates
    19 g
  • Fibre
    3 g
  • Sugars
    7 g
  • Protein
    11 g

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