Zucchini Egg Skillet

Name: Zucchini Egg Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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 Jones All Natural Fully Cooked 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

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

Ingredients

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 Jones All Natural Fully Cooked 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

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.

Nutrition Facts

1 serving: 316 calories, 22g fat (7g saturated fat), 209mg cholesterol, 552mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 14g protein.

Originally published as Zucchini egg skillet in Simple & Delicious October/November 2014

Reviews

My Review

Click stars to rate

Average Rating:

Joy80130

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.
sugarcrystal

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!