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Veggie Spirals Breakfast Pan Recipe

Serves: 4
Prep Time: 5 minutes
30 MIN
Cook Time: 25 minutes


Veggie Spirals Breakfast Pan

  • ¼ cup (60 mL) olive oil
  • ¼ cup (60 mL) fresh lemon peel
  • 1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini, thawed
  • 1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash, thawed
  • 1 tsp. (5 mL) salt
  • ½ tsp. (2.5 mL) pepper
  • 2 tbsp. (30 mL) tapioca starch or corn starch
  • ½ cup (125 mL) Green Giant* frozen Summer Sweet Peas
  • 8 cups (2 L) water
  • 1 tbsp. (15 mL) vinegar
  • 4 eggs
  • 1/3 cup (80 mL) goat feta, crumbled
  • 1 cup (250 mL) baby spinach
  • 1 cup (250 mL) watercress


Preheat oven to 425°F. Spray a 9 x13 inch baking pan with vegetable oil.

In a frypan over low heat, warm olive oil and lemon peel for 10 minutes. Do not let oil bubble. Pour oil with lemon peel into a measuring cup and set aside to cool.

Strain zucchini and butternut squash spirals from liquid. Transfer spirals to prepared 9 x13 inch pan. Gently toss with tapioca starch, 2 tbsp. (30 mL) of lemon oil, ½ tsp. (2.5 mL) of salt and pepper and spread out over pan. Bake for 25 minutes and remove from oven.

In a small pot bring 2 cups (500 mL) of water and ½ tsp. (2.5 mL) of salt to a boil. Add peas and cook for 5 minutes. Strain from water. Sprinkle over top of cooked vegetables.

In a medium pot over medium high heat, bring 6 cups (1.5 L) of water and 1 tbsp. (15 mL) of vinegar to a gentle boil. Poach eggs 4 minutes each. Remove with a slotted spoon and place on top of the roasted vegetables.

Garnish vegetables with spinach, watercress and crumbled feta. Drizzle with remaining lemon oil. Serve warm.


Tip: Eggs and peas can be cooked while cooking spirals.

Tip: For more zing in your lemon oil, make it the night before. Allow the zest and oil to infuse overnight.

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