Zucchini Egg Skillet
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 4 large eggs
- 1 medium onion chopped
- 4 slices
- 2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch c
- 2 small zucchini shredded (about 3 cups)
- 1/2 cup chopped roasted sweet red peppers
- 6 cherry tomatoes quartered
- Carbohydrate 10.2158167832532 g
- Cholesterol 440.325 mg
- Fat 17.5719918797301 g
- Fiber 2.87293264612678 g
- Protein 19.0302135276442 g
- Saturated Fat 6.8860415781448 g
- Serving Size 1 1 servings. (362g)
- Sodium 257.640565544886 mg
- Sugar 7.34288413712643 g
- Trans Fat 2.13401020402601 g
- Calories 267 calories
In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender., Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
