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!
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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
📖 Recipe
Bell Pepper and Zucchini Breakfast Skillet with Za'atar
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 1-3 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious egg, zucchini, and bell pepper breakfast skillet with Za'atar spice blend. Ready in 30 minutes!
Ingredients
- 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
- 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!
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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Emily Terrell says
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!
Erika Ravnsborg says
This looks fabulous! I will give it a try. Anything with eggs and cheddar would be amazing
Seyi says
I ain't a foodie by any stretch but this makes me salivate. Your pics are captivating, too.
Ben says
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.
Stacie says
SO much this! This is proof that healthy food can be utterly delicious. I cannot wait to try this.
Mosaics Lab says
This recipe reminded me of my mom's breakfast, zaatar and cheese, sooooo good!! Can't wait to try your recipe.
Mar Wahrer says
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!
Matt Taylor says
I love breakfast skillets. This looks so amazing, you can't go wrong with bell peppers and zucchini.
Stephanie | Adventures in Aussieland says
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
Ann says
This looks lika an amazing start of the day! I ahve just recently started apprisiating zucchini, so I will try this out :)
Lucy Clarke says
This sure is delish! Always love an easy prep, healthy and filling meal.
Gervin Khan says
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.
BonBon says
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:)
Shilpa bindlish says
I always love to try some new veg recipes for my family. This one is worth a try.
Pati Robins says
first of all these photos are incredible and food looks so tasty ! i will try making it on sunday morning
Aliceee Traveler says
I love this reciepe! Never added sun-dried tomatoes but I'm gonna try this option as well. Seems delicious
Va Anne Rome says
This looks delightful and tasty, I would love to give this a try. For sure my friends would love this.
Natalie says
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.
Autumn Murray says
This looks healthy and delicious! I need to incorporate more vegetables into my breakfast routine. I am pinning this recipe to make later!
Marie Phillips says
This looks beautiful and yummy! I cannot eat eggs or cheese, but my boys would love it exactly the way it is.
Emman Damian says
I love your Bell Pepper and Zucchini Breakfast Skillet recipe. It looks so yummy! Can't wait to try it soon.
Ntensibe Edgar` says
Chai!!!! Forget bread (toasted or not)...this is the real brealfast!