Zucchini Breakfast Skillet

Serves:
Serves 2.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Zucchini Breakfast Skillet
Print Recipe

When zucchini is fresh and abundant, making it into a delicious breakfast skillet should be on everybody’s breakfast list! I like to mix mine with shallot and poblano and top it with eggs and hot sauce!

Ingredients

2 tablespoons olive oil
1 cup shredded zucchini (about 1 small)
1/2 poblano, shredded
1 shallot, chopped
1 clove garlic, sliced
1/4 cup grated parmesan cheese
2 large eggs
Salt and pepper
Hot sauce, garnish
Scallion, garnish

Directions

  1. Use a box grater to grate the zucchini and poblano pepper. Slice the shallot and garlic. Stir together all the veggies.
  2. In a medium-large skillet, add olive oil over medium-high heat. Once hot, add the zucchini mixture and season the vegetables with a pinch of salt and pepper. Let the mixture cook for 3-4 minutes without stirring so the vegetables start to brown a bit.
  3. Stir vegetables and continue to cook until they are crispy in parts around the edges.
  4. Make two holes in the zucchini mixture for eggs. Crack in the eggs and sprinkle parmesan over the whole skillet.
  5. Cook eggs for about two minutes until the whites are mostly set. Then cover the skillet with a lid and steam the eggs for 30 seconds just to set the whites on top.
  6. Garnish the skillet with hot sauce and scallion and serve while hot.

Nutrition Info