Start your morning with this Bell Pepper and Zucchini Breakfast Skillet! Seasoned with Za'atar spice and sprinkled with goat cheddar. This dish is done in 30 minutes and requires less than 10 key ingredients! Hearty, filling, and full of flavor!
I came up with this recipe about two weeks ago. I usually eat oatmeal for breakfast, but that day I was craving something savory. The original plan was to roast some veggies and make eggs on the stove. I was too lazy to heat up the oven so I threw it all on one pan and came up with this dish! A breakfast egg skillet! It's a simple breakfast but SO GOOD (all caps necessary here) and really easy to adapt to any kind of produce you might have on hand.
Sometimes I get so caught up in trying to come up with the most creative recipe that I forget I can actually share the simple meals I eat on a daily basis too. I was brainstorming recipes to test and went to the kitchen to "take a break" and make a late breakfast. Whipped up this breakfast skillet and realized it's too good to not share. I made a big batch of my Za'atar Spice Blend recently so that ended up going on this Bell Pepper and Zucchini Breakfast Skillet. You can use pretty much any seasoning you like here. Anything goes with bell peppers and zucchini.
How to season this egg skillet?
Dried herbs: thyme, oregano, rosemary, marjoram, parsley
Seasoning Blends: Za'atar, Everything Bagel, Cajun, Italian seasonings
Other spices: garlic powder, onion powder, smoked paprika, chipotle powder
The options are endless!
I also added sundried tomatoes and shredded goat cheddar cheese. Those two really take this dish to a next level. The sun-dried tomatoes add great flavor and let's be real, everything's better with cheese. I chose goat cheddar here because I simply love the taste of it and also because goat cheese tends to be easier to digest than cow's cheese. I generally like to stay away from cow's milk for that reason. That being said, if you personally don't have a problem with cow's milk, go ahead and add regular cheddar! Or if you want to make this completely dairy-free, add vegan cheese.
More Za'atar Recipes:
- Homemade Za'atar Spice Blend
- Smoky Za'atar Roasted Cauliflower with Yogurt Dip
- Vegan Za'atar Roasted Cauliflower Steaks
- Za'atar Roasted Eggplant Lentil Salad with Sun-dried Tomatoes
Delicious egg, zucchini, and bell pepper breakfast skillet with Za'atar spice blend. Ready in 30 minutes!
- 1 leek, white and light green parts only (or sub for 1 finely diced yellow onion)*
- 1 zucchini (approx. 2 cups chopped)
- 1 red bell pepper (approx. 1 cup chopped)
- ½-1 small jalapeno, seeds removed and finely chopped (optional)
- 2 tsp avocado oil (or any other high heat cooking oil)
- 1 clove of garlic, minced
- 1 tbsp tamari sauce
- 1 tbsp za’atar spice blend (plus more for eggs and garnish)**
- 3-4 eggs
- Sea salt and pepper
- a small handful sun-dried tomatoes in oil, drained, rinsed, and chopped
- 2-4 tablespoon grated goat cheddar cheese (optional)
- Start by chopping all the ingredients. Cut the leek in half lengthwise, then again, and thinly slice. Same with the zucchini, cut it in half lengthwise, and then into 0.5” (1cm) strips and dice. Cut the bell pepper in half, remove the seeds, and chop into bite-size pieces.
- Heat up a big pan over high heat. Add the avocado oil and chopped leeks. Lower the heat to medium-high, and cook for 5-10 minutes or until soft, stirring occasionally.
- Add the minced garlic, the chopped zucchini, bell pepper, jalapeno (if using), tamari, and za’atar spice. Stir to combine and cover. Lower the heat to low-medium and cook for about 5-10 minutes. The vegetables should be soft but not mushy as they’re going to keep cooking with the eggs.
- Make 3-4 little nests for the eggs so they’re able to touch the pan a little and add them one by one to the pan. Season with sea salt and pepper, add the chopped sun-dried tomatoes, more za’atar if desired, and cover.
- Cook for about 10 minutes or until the eggs are cooked to your liking. Sprinkle with the grated goat cheese for the last 2 minutes of cooking to allow it to melt.
- Serve immediately with more za’atar, toasted bread, hummus, or guacamole, and fresh chopped tomatoes. Enjoy!
This skillet can be adapted to whatever produce you have. If you don't have any leek, add red or yellow onion, or a shallot. Even spring onion is great here. I like using sweet Italian peppers here when I don't have bell peppers.
Optional add-ins or subs: mushroom, roasted eggplant, tomatoes, asparagus, steamed broccoli.
The nutritional info is calculated with 3 eggs and for 1 out of 2 portions.
Keywords: egg, zucchini, bell pepper, zaatar, vegetarian, breakfast