Zucchini & Tomato Breakfast Skillet
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.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 111 Red Skin Potatoes, diced (about 2 cups)
- .5.5.5 Onion, diced
- .5.5.5 Red Bell Pepper, diced
- 222 Zucchini, small-to-medium, grated
- 15 - 2015 - 2015 - 20 Cherry Tomato, halved
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Garlic Powder
- 444 Eggs
- 2 Tbsp2 Tbsp2 Tbsp Flat Leaf Parsley, chopped (optional)
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Process
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.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free GAPS Gluten Free Grain Free Nut Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian Whole30This 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 |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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