Zucchini Egg Skillet

A friend of mine sent me a link to some very amazing recipes. I have shared a few links below. I make nothing from these links, but they are great for recipes and anyone wanting to live a healthier life and have good clean all natural products as well as healthy snacks, breakfast foods for on the go, and much more.

These recipes come from Taste of Home, and I just had to share them. We all seem to get bored with the same old things for breakfast and so many have so much sugar and are unhealthy. Thank goodness I can get my healthy snacks, breakfast, and shakes to control my sugar and appetite at The Wellness store online.

This first recipe will tickle your taste buds and provide nourishment as well for a way to use all that overflowing zucchini from your garden. The flavors blend so nicely together and it is definitely worthy of brunch or breakfast.

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Zucchini Egg Skillet

Ingredients:

2 TB Olive Oil

2 medium red potatoes cubed

1 medium sweet or red onion chopped

2 small zucchinis (3 cups)

4 thawed sausage links cut into 1/2 inch pieces, or you could use chopped bacon (I like more meat so I use both)

1/2 a cup shopped roasted sweet pepper ( i have used just red, green. and yellow bell peppers)

6 cherry tomatoes quartered

1/4 tsp pink Himalayan salt ( i omit for health reasons)

1/8 tsp black pepper

1/2 cup shredded cheddar cheese

4 large eggs

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Directions:

In a large skillet (If you have cast iron it is a must for this recipe.) heat your olive oil over medium heat. Once the oil is heated add the onions and potatoes cook and stir until your potatoes are tender and crispy ( approx. 4 to 6 minutes). Add the zucchini and meat of your choice and cook until the vegetables are tender when poked with a fork (approx. 4 to 6 mins.)

Gently stir in red peppers, tomatoes, and sprinkle the cheese all over. with your spoon ( I prefer a wide wooden spoon) make four wells in the mixture. after you have made the wells break an egg in each well. Cover and reduce heat and cook 4-6 mins until the egg whites are done and yolk has begun to thicken, but is not hard.

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Serve while hot.

Nutritional Facts

1 serving: 316 calories, 22g of fat (7g saturated fat), 209mg of cholesterol, 552mg of sodium, 16g carbohydrates (5g sugar, 2g of fiber), 11g of protein

Originally published as Zucchini Egg Skillet in Simple & Delicious

Oct/Nov 2014

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