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Culinary Corner with Chef Morissa: Veggie Egg Skillet


  • 2 tbsp. olive oil
  • 1 small onion, diced
  • 1 tbsp. chopped garlic
  • Pinch of Kosher salt and cracked black pepper
  • ¼ tsp. of dry basil
  • ¼ tsp. of dry oregano
  • 1 cup fresh spinach, chopped
  • ½ cup sundried tomato strips
  • 1 6oz. jar of quartered artichoke hearts
  • 8 beaten eggs, beaten with the heavy cream
  • ½ cup heavy whipping cream



Preheat oven to 400 degrees. Using a 10” cast-iron skillet, heat oil, add onions and garlic then cook for about 5 minutes. Add salt, pepper, basil and oregano. Place artichokes in the pan, followed by the sun-dried tomatoes and then the spinach. Pour the egg mix into pan and stir until eggs are half cooked. Then place in oven and cook 15 minutes, or until firm in the pan. Cut in wedges and serve with your choice of side dish and toast.