- VE
- LC
Pesto & Potatoes
July 14, 2025
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.
11 Ingredients
MEDIUM
1/1
Zucchini & Tomato Breakfast Skillet
Instructions
1
|
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.
2
|
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.
3
|
Spread mixture into an even layer. Use the bottom of a measuring cup to create four wells into the skillet, spaced evenly.
4
|
Add one cracked egg into each well. Cover the skillet and cook until egg whites are set, about 4 to 6 minutes.
5
|
Top with fresh chopped parsley (optional) and serve.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recipe Facts
Diet at a Glance
Vegetarian
Low Carb
Smart Nutrition
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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