July 13, 2020
Zucchini Egg Skillet
This is a fast and delicious vegetable and sausage hash that makes a bed for cooking eggs. A bit of shredded cheese of choice makes a nice addition.
Servings: 2
Calories: 495kcal
Ingredients
- 1 tablespoon butter or olive oil
- 1/4 onion diced
- 1 medium zucchini shredded
- 2 tablespoons pesto use homemade for nut-free
- 2 pre-cooked sausage sliced
- 1/2 red bell pepper optional, omit for nightshade-free
- salt and pepper to taste
- 4 eggs
Instructions
- Lay the shredded zucchini on paper towels then wrap and gently squeeze any excess moisture out (once squeezed, it should come off the towels easily).
- In a large pan, heat the butter and then sautƩ the onion and bell pepper over medium high heat until translucent and beginning to brown, about 5 minutes. Add the zucchini and sausage and sautƩ until zucchini is tender crisp, another 5 minutes.
- Use a spoon to create wells in the vegetable mixture then crack eggs into the wells. Cook on medium until the whites are set and the yolks are cooked to desired doneness, about 5 more minutes for runny yolks.
Nutrition Facts
Zucchini Egg Skillet
Amount per Serving
Calories
495
% Daily Value*
Fat
39
g
60
%
Saturated Fat
15
g
94
%
Cholesterol
344
mg
115
%
Sodium
325
mg
14
%
Potassium
460
mg
13
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
25
g
50
%
Vitamin A
2080
IU
42
%
Vitamin C
57
mg
69
%
Calcium
89
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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