Farmer’s Market Veggie and Egg Skillet with Pistachio-Herb Spread

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.

Pistachio-Herb Spread:

  • ¼ cup pistachios
  • ½ cup I Can’t Believe It’s Not Butter!® It’s Organic!
  • 1 clove garlic, minced
  • Zest of 1 lemon plus 1 tablespoon juice
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped chives


  • 2 tablespoons I Can’t Believe It’s Not Butter!® It’s Organic!
  • ½ red onion, peeled and chopped
  • 1 red bell pepper, stemmed, seeded and chopped
  • 2 medium zucchini, trimmed and chopped
  • Kernels from 4 small ears of corn
  • 8 small tomatoes, halved
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 eggs


  1. First, make the pistachio-herb spread. Place pistachios in a food processor and pulse a few times to chop. Add remaining ingredients and pulse until combined, scraping down sides as needed. Scrape into a small bowl and refrigerate until ready to use.
  2. Preheat oven to 350° F.
  3. Next, sauté the vegetables. Heat ICBINB!® In a large, oven-safe skillet on medium-high heat. Add onion and bell pepper and sauté until onion is translucent, about 4 minutes. Add zucchini and sauté, stirring occasionally, until zucchini is tender, about 4-5 minutes. Add corn and sauté 2 minutes just to take off the raw edge. Add tomatoes and sauté for 2 minutes. Season with salt and pepper.
  4. Make four wells in the vegetables and crack an egg into each. Place skillet in the oven and bake 14-16 minutes until whites are set and yolks are still runny.
  5. Remove skillet from oven and dollop vegetables and eggs with scoops of pistachio-herb spread. Enjoy!

Serves 4.

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Rachael Hartley
Rachael Hartley, RD, LD, is a Columbia, SC, based private practice dietitian and blogger at The Joy of Eating. Connect with her there and on Twitter, Facebook and Instagram.