Confetti Eggs

Glenda Purvis


This is a versatile, great brunch/lunch or light supper that uses up the vegetables you have in your crisper! You will notice that in the pictures provided, I used green beans (because that's what I had on hand) and didn't include tomatoes. The ingredients listed in the recipe were what I had when I first made this; since then, there have been many variations on the theme and I'm sure there will be more.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
15 Min
15 Min


4 Tbsp
fresh basil or cilantro
1 large
garlic clove, minced
1/2 small
onion, chopped
1/2 medium
tomato, seeded and chopped
1 small
zucchini, chopped
green bell pepper, chopped
1 Tbsp
olive oil
salt and pepper to taste
eggs, any style


Step 1 Direction Photo

1Saute onions until transparent, then add the minced garlic. Cook for another minute, being careful not to burn garlic.

Step 2 Direction Photo

2Add vegetables all at once. Note - if substituting vegetables that require longer cooking times, add them in first and saute until almost finished THEN add quicker cooking ingredients.

Step 3 Direction Photo

3When vegetables are almost done, prepare eggs however you like. Be careful not to finish them before the vegetables are ready to go - nothing worse than cold cooked eggs- ick!

Step 4 Direction Photo

4Place cooked vegetables on plate and top with your eggs. Easy peasy!

About this Recipe

Course/Dish: Eggs, Other Main Dishes
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy