A quick and easy skillet recipe for dinner, perfect for using up leftover veggies and satisfying a breakfast craving. Features sweet potatoes, zucchini, Brussels sprouts, tomatoes, and eggs, topped with avocado and goat cheese.
Toss all the veggies (sweet potatoes, zucchini, brussel sprouts, & tomatoes) in a pan and heat up for a few minutes until slightly tender. Whisk 2 eggs and pour over the veggie mixture, letting it cook for a few minutes until the edges are set. Then, place the pan in the oven for 2 minutes on high broil to finish cooking the eggs and slightly crisp the top. Once removed, top the skillet with sliced avocado and goat cheese crumbles.
