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    Home > Recipes

    Bell Pepper and Zucchini Breakfast Skillet with Za'atar

    Published: Oct 15, 2020 · Updated: Mar 14, 2021 · by Veronika Sykorova · This post may contain affiliate links · 22 Comments

    66 shares
    Jump to Recipe·Print Recipe·5 from 10 reviews
    A photo of Bell Pepper and Zucchini Breakfast Skillet with Za'atar on a white plate and a wooden table

    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!

    A photo of Bell Pepper and Zucchini Breakfast Skillet with Za'atar on a white plate and a wooden table
    A photo of Bell Pepper and Zucchini Breakfast Skillet with Za'atar in a pan

    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

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    Other spices: garlic powder, onion powder, smoked paprika, chipotle powder

    The options are endless!

    Bell Pepper and Zucchini Breakfast Skillet with Za'atar

    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.

    A close up photo of Bell Pepper and Zucchini Breakfast Skillet with Za'atar

    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
    An overhead photo of Bell Pepper and Zucchini Breakfast Skillet with Za'atar
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    A square overhead photo of Bell Pepper and Zucchini Breakfast Skillet with Za'atar

    Bell Pepper and Zucchini Breakfast Skillet with Za'atar

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
    • Author: Veronika | thehealthfulideas
    • Prep Time: 10
    • Cook Time: 30
    • Total Time: 40 minutes
    • Yield: 1-3 1x
    • Category: Breakfast
    • Method: Cooking
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Delicious egg, zucchini, and bell pepper breakfast skillet with Za'atar spice blend. Ready in 30 minutes!


    Ingredients

    Scale
    • 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)

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Serve immediately with more za’atar, toasted bread, hummus, or guacamole, and fresh chopped tomatoes. Enjoy!

    Notes

    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.

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    Did you make this recipe?

    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

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    66 shares

    Comments

    1. Emily Terrell says

      October 15, 2020 at 11:34 am

      This looks amazing! My husband and I had been talking about wanting more breakfast meals in our life. Something besides cereal and pancakes. This would be delicious!

      Reply
    2. Erika Ravnsborg says

      October 15, 2020 at 11:38 am

      This looks fabulous! I will give it a try. Anything with eggs and cheddar would be amazing

      Reply
    3. Seyi says

      October 15, 2020 at 12:14 pm

      I ain't a foodie by any stretch but this makes me salivate. Your pics are captivating, too.

      Reply
    4. Ben says

      October 15, 2020 at 1:04 pm

      I love every part of this. I love the healthy veggies, and we all know that breakfast isn't breakfast without eggs. I have to make this.

      Reply
    5. Stacie says

      October 15, 2020 at 1:25 pm

      SO much this! This is proof that healthy food can be utterly delicious. I cannot wait to try this.

      Reply
    6. Mosaics Lab says

      October 15, 2020 at 3:26 pm

      This recipe reminded me of my mom's breakfast, zaatar and cheese, sooooo good!! Can't wait to try your recipe.

      Reply
    7. Mar Wahrer says

      October 15, 2020 at 7:14 pm

      I'm all about big breakfast skillets on the weekends and this one looks divine! The spice blend you used sounds wonderful as well. Yum!

      Reply
    8. Matt Taylor says

      October 15, 2020 at 7:38 pm

      I love breakfast skillets. This looks so amazing, you can't go wrong with bell peppers and zucchini.

      Reply
    9. Stephanie | Adventures in Aussieland says

      October 16, 2020 at 5:32 am

      This brekkie sounds incredible! We've got most of these veggies in our garden so this will be the perfect weekend meal! I cannot wait to give it a try

      Reply
    10. Ann says

      October 16, 2020 at 7:19 am

      This looks lika an amazing start of the day! I ahve just recently started apprisiating zucchini, so I will try this out :)

      Reply
    11. Lucy Clarke says

      October 16, 2020 at 7:30 am

      This sure is delish! Always love an easy prep, healthy and filling meal.

      Reply
    12. Gervin Khan says

      October 16, 2020 at 10:45 am

      Oh, what an amazing way of cooking eggs. Haven't heard about this but this looks interesting and healthy! I would love to try this at home.

      Reply
    13. BonBon says

      October 16, 2020 at 2:53 pm

      Oh my... looks so yum. At some days I do crave for savory breakfast as well. Thanks for sharing. I will get some Zaa'tar spice then:)

      Reply
    14. Shilpa bindlish says

      October 16, 2020 at 9:57 pm

      I always love to try some new veg recipes for my family. This one is worth a try.

      Reply
    15. Pati Robins says

      October 17, 2020 at 1:16 am

      first of all these photos are incredible and food looks so tasty ! i will try making it on sunday morning

      Reply
    16. Aliceee Traveler says

      October 17, 2020 at 6:02 am

      I love this reciepe! Never added sun-dried tomatoes but I'm gonna try this option as well. Seems delicious

      Reply
    17. Va Anne Rome says

      October 17, 2020 at 9:46 am

      This looks delightful and tasty, I would love to give this a try. For sure my friends would love this.

      Reply
    18. Natalie says

      October 17, 2020 at 10:12 am

      This is great breakfast idea. Full of flavor and seasonal veggies. I absolutely love this. Can't wait to give it a try. Thanks for lovely recipe.

      Reply
    19. Autumn Murray says

      October 17, 2020 at 11:58 am

      This looks healthy and delicious! I need to incorporate more vegetables into my breakfast routine. I am pinning this recipe to make later!

      Reply
    20. Marie Phillips says

      October 17, 2020 at 3:17 pm

      This looks beautiful and yummy! I cannot eat eggs or cheese, but my boys would love it exactly the way it is.

      Reply
    21. Emman Damian says

      October 18, 2020 at 12:27 am

      I love your Bell Pepper and Zucchini Breakfast Skillet recipe. It looks so yummy! Can't wait to try it soon.

      Reply
    22. Ntensibe Edgar` says

      October 20, 2020 at 6:34 am

      Chai!!!! Forget bread (toasted or not)...this is the real brealfast!

      Reply

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    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

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    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

    • Creamy zucchini soup topped with sourdough croutons and chopped fresh parsley in a white bowl with a spoon in the soup on the right.
      Vegan Zucchini Soup
    • Creamy zucchini risotto garnished with fresh parsley and lemon wedges in a low bowl with a beige rim and with a fork.
      Zucchini Risotto
    • Colorful creamy pasta salad with diced veggies and two lemon wedges in a low bowl with a beige rim and with a fork on the right side.
      Creamy Pesto Pasta Salad
    • A light purple smoothie in a short glass garnished with a strawberry and blackberries around the glass.
      Blackberry Strawberry Smoothie

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