Zucchini & Tomato Breakfast Skillet (Edit recipe)

Summer is winding down … I know, I know … but this Zucchini & Tomato Skillet Breakfast is a great way to highlight the garden freshness you’ll find in abundance at farmer’s markets, your own backyard or the grocery store aisle. A great recipe to kick off your September Whole30, this simple skillet is a light breakfast or brunch option, and it’s hearty enough for dinner, too.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	411
Fat:	16 g
Carbohydrates:	61 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	797 mg
Fiber:	18 g
Sugars:	33 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 2-4

Ingredients

2 Tbsp Olive Oil
1 Red Skin Potatoes, diced (about 2 cups)
.5 Onion, diced
.5 Red Bell Pepper, diced
2 Zucchini, small-to-medium, grated
15 - 20 Cherry Tomato, halved
1 tsp Kosher Salt
.5 tsp Black Pepper
.5 tsp Garlic Powder
4 Eggs
2 Tbsp Flat Leaf Parsley, chopped (optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil in a large skillet over medium-high heat. Once heated, add diced potato, onion and bell pepper. Cook for 8 to 10 minutes, until potatoes are tender.
Squeeze excess water out of grated zucchini and add to the skillet. Reduce heat to medium and cook 5 to 7 minutes. Stir in tomatoes, salt, pepper and garlic powder. Cook for about 5 minutes, until tomatoes start to break down.
Spread mixture into an even layer. Use the bottom of a measuring cup to create four wells into the skillet, spaced evenly.
Add one cracked egg into each well. Cover the skillet and cook until egg whites are set, about 4 to 6 minutes. Top with fresh chopped parsley (optional) and serve.