Name: Zucchini Egg Skillet
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Egg Skillet

1. 2 tablespoons olive oil -

2. 2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes -

3. 1 medium onion, chopped -

4. 2 small zucchini, shredded (about 3 cups) -

5. 4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices -

6. 1/2 cup chopped roasted sweet red peppers -

7. 6 cherry tomatoes, quartered -

8. 1/4 teaspoon salt -

9. 1/8 teaspoon pepper -

10. 1/2 cup shredded cheddar cheese -

11. 4 large eggs -

How to cook deliciously - Zucchini Egg Skillet

1. Stage

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.

2. Stage

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.