Zucchini & Tomato Breakfast Skillet

Jump to Recipe

This post may contain affiliate links. Please see our disclosure policy.

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.

A great recipe to kick off your Whole30, this simple skillet is a light breakfast or brunch option, and it’s hearty enough for dinner, too.

No ratings yet

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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Save this recipe!
Get this sent to your inbox, plus exclusive content just for you!
Please enable JavaScript in your browser to complete this form.

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.
iconLike this? Leave a comment below!
Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating