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 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.