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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the diced onion to the skillet and sauté for 2 minutes until translucent.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

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.

Step 6

Stir in the halved cherry tomatoes and baby spinach. Cook for 2-3 minutes until the tomatoes are softened and the spinach is wilted.

Step 7

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).

Step 8

Sprinkle the skillet with freshly grated parmesan cheese and chopped parsley.

Step 9

Remove from heat and serve immediately. Enjoy your hearty zucchini breakfast skillet!

Nutrition Facts

Serving size	1140.3 grams (1140.3g)

Amount per serving	% Daily Value*
Calories	934

Total Fat 56.40g	72%
Saturated Fat 15.50g	78%
Polyunsaturated Fat 3.00g
Cholesterol 766mg	255%
Sodium 5422mg	236%
Total Carbohydrate 64.30g	23%
Dietary Fiber 11.60g	41%
Total Sugars 43.30g
Protein 43.70g	87%

Vitamin D 164IU	820%
Calcium 533mg	41%
Iron 9mg	49%
Potassium 2077mg	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.

Source of Calories

Fat: 54.0%

Protein: 18.6%

Carbs: 27.4%