Zucchini Breakfast Skillet
Start your morning with a vibrant and nutritious Zucchini Breakfast Skillet, a one-pan wonder that's as satisfying as it is wholesome. Packed with garden-fresh vegetables like zucchini, cherry tomatoes, baby spinach, and bell pepper, this skillet is elevated with perfectly cooked eggs nestled into the veggie medley. Infused with the rich aroma of garlic and a touch of heat from red chili flakes, this dish is finished with a sprinkle of parmesan cheese and fresh parsley for a cheesy, herbaceous flourish. Ready in just 35 minutes, this low-carb, protein-rich recipe is perfect for a healthy breakfast or brunch option that doesn't skimp on flavor. Whether you’re fueling up for a busy day or hosting a cozy weekend gathering, the Zucchini Breakfast Skillet is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized zucchini
- 4 large eggs
- 2 tablespoons olive oil
- 1 medium-sized onion
- 2 cloves garlic
- 1 medium-sized red bell pepper
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 1 quarter cup parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes
- 2 tablespoons fresh parsley
Instructions
Wash and prep the vegetables: Dice the onion and red bell pepper, mince the garlic, slice the zucchini into thin rounds, and halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 2 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the red bell pepper and zucchini slices to the skillet. Sprinkle with salt, black pepper, and red chili flakes. Sauté for 6-8 minutes until the zucchini is tender and slightly golden.
Stir in the halved cherry tomatoes and baby spinach. Cook for 2-3 minutes until the tomatoes are softened and the spinach is wilted.
Make four small wells in the vegetable mixture and crack an egg into each well. Reduce the heat to low, cover the skillet, and cook for 5-7 minutes until the egg whites are set but the yolks remain runny (or to your preference).
Sprinkle the skillet with freshly grated parmesan cheese and chopped parsley.
Remove from heat and serve immediately. Enjoy your hearty zucchini breakfast skillet!
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 5422 mg | 236% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 43.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 533 mg | 41% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2077 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
