ZUCCHINI EGG SKILLET

Zucchini Egg Skillet image

My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe-it's great for brunch or a special breakfast. -Darcy Kennedy, Hendersonvlle, North Carolina

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes
1 medium onion, chopped
2 small zucchini, shredded (about 3 cups)
4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
1/2 cup chopped roasted sweet red peppers
6 cherry tomatoes, quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
4 large eggs

Steps:

In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender., Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

Nutrition Facts : Calories 316 calories, Fat 22g fat (7g saturated fat), Cholesterol 209mg cholesterol, Sodium 552mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.