Zucchini & Tomato Breakfast Skillet
This Zucchini & Tomato Skillet Breakfast is a great way to highlight the garden freshness you’ll find in abundance at farmers markets, your own backyard or the grocery store aisle. It's especially seasonal at the end of summer, but you can make it all year long.
Servings: 2
Ingredients
- 2 tablespoons olive oil
- 1 red potato diced (about 2 cups)
- ½ onion diced
- ½ red bell pepper diced
- 2 small-to-medium zucchini grated
- 15 to 20 cherry tomatoes halved
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 eggs
- Fresh parsley optional for serving
Instructions
- 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.