Zucchini Egg Skillet Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- 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
- 2 small zucchini shredded (about 3 cups)
- 1/2 cup chopped roasted sweet red peppers
- 2 medium red potatoes (about 1/2 lb.) cut into 1/4-inch cubes
- 4 frozen fully cooked breakfast sausage links thawed and cut into 1/2-inch slices
- 6 cherry tomatoes quartered
- Carbohydrate 1.00691678325321 g
- Cholesterol 440.325 mg
- Fat 17.0967918797301 g
- Fiber 0.00993254408362584 g
- Protein 16.6927135276442 g
- Saturated Fat 6.8125515781448 g
- Serving Size 1 1 serving (118g)
- Sodium 242.515565544886 mg
- Sugar 0.996984239169579 g
- Trans Fat 1.99573020402601 g
- Calories 225 calories
Directions 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. Yield: 4 servings. Originally published as Zucchini Egg Skillet in Simple & Delicious October/November 2014 Nutritional Facts 1 serving equals 316 calories, 22 g fat (7 g saturated fat), 209 mg cholesterol, 552 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
