Zucchini Egg Skillet
Total TimePrep/Total Time: 30 min.
- 2 tablespoons olive oil
- 2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes
- 1 medium onion, chopped
- 2 small zucchini, shredded (about 3 cups)
- 4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
- 1/2 cup chopped roasted sweet red peppers
- 6 cherry tomatoes, quartered
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 4 large eggs
- 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.
Nutrition Facts1 serving: 316 calories, 22g fat (7g saturated fat), 209mg cholesterol, 552mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 14g protein.
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Apr 19, 2016
Very, very fresh and tasty. The roasted red pepper gave it a sweet taste. This definitely is a keeper and I certainly will make again.
Apr 19, 2015
I love zucchini, but never tried it this way before. This is perfect for any time of day, but I've found it to make an excellent brunch. Plus, its healthy!