Description
This Zucchini Breakfast Skillet is a delicious and nutritious way to start your day. Packed with fresh vegetables, eggs, and cheese, it’s a satisfying breakfast that’s easy to make.
Ingredients
Scale
Zucchini Breakfast Skillet:
- 2 tablespoons olive oil
- 1 cup shredded zucchini (about 1 small)
- ½ poblano pepper (shredded)
- 1 shallot (chopped)
- 1 clove garlic (sliced)
- ¼ cup grated parmesan cheese
- 2 large eggs
- Salt and pepper
- Hot sauce (for garnish)
- Scallion (for garnish)
Instructions
- Prepare Vegetables: Use a box grater to grate the zucchini and poblano pepper. Slice the shallot and garlic. Stir together all the veggies.
- Cook Vegetables: In a medium-large skillet, heat olive oil over medium-high heat. Add the zucchini mixture, season with salt and pepper, and cook without stirring for 3-4 minutes until slightly browned.
- Crisp Vegetables: Stir the vegetables and continue cooking until crispy around the edges.
- Add Eggs: Create two wells in the vegetable mixture, crack the eggs into them, and sprinkle with parmesan cheese.
- Cook Eggs: Cook the eggs for about 2 minutes until the whites are mostly set. Cover the skillet with a lid and steam for 30 seconds to set the egg whites on top.
- Serve: Garnish the skillet with hot sauce and scallions. Serve hot.
Notes
- This dish is best served immediately to enjoy the crispy texture of the vegetables.
- Feel free to customize this skillet with your favorite vegetables or additional toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 390mg
Keywords: Zucchini Breakfast Skillet, Breakfast Recipe, Vegetable Skillet, Egg Skillet
