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Summer Skillet

  • Meals
  • Farmer Favorite
5/5 - 5 Ratings
Prep Time 15 minutes
Cook Time
Serving Yield 3 servings

Harvest season is just around the corner and the sweet smell of fresh tomatoes is still lingering in the air. There's no better place for that midsummer bounty than a bed of warm, crispy quinoa topped with perfectly cooked eggs and delicate crumbles of feta cheese. The long days of late July call for a celebration of warm weather and fresh veggies, and this skillet gets the party started.

By: Run Far Girl


  • 2 tablespoons olive oil
  • 2 cups quinoa, cooked
  • 6 Pete and Gerry’s Organic Eggs
  • Handful baby heirloom tomatoes, sliced
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup feta cheese, crumbled
  • Salt and freshly ground black pepper


Step 1

Heat olive oil in a cast iron skillet over medium- to medium-low heat. Once skillet is warm, add quinoa and press down into pan, covering the bottom. Cook for 7 minutes.

Step 2

With the back of a spoon make six shallow wells in the quinoa. Crack eggs into each well, allowing the white to spread and cover the quinoa. Continue cooking on medium heat for 3 minutes.

Step 3

As whites begin to cook, sprinkle feta, baby tomatoes and basil evenly across the eggs and quinoa. Cook an additional 6-7 minutes.

Step 4

To finish, place skillet under the broiler for 1-2 minutes or until eggs are desired doneness. Remove from oven and season with salt and pepper. Serve and enjoy!

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Matt Colpitts

August 20, 2018

I have the ingredients and will be trying this tomorrow.


1 Reply

[email protected]

August 21, 2018

Awesome, Matt! Let us know how it turns out. It's a fantastic way to use those fresh tomatoes and basil before the weather turns chilly.


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