Skip to main content

Skillet Eggs with Summer Squash Hash

(0 reviews)
Skillet Eggs with Summer Squash Hash
  • Prep Time 35 min
  • Total Time 1 hr 15 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.

Ingredients

2
medium zucchini (1 lb)
2
medium yellow summer squash (1 lb)
1
teaspoon salt
1
tablespoon olive oil
1/4
cup chopped red onion
1
small tomato, chopped (1/2 cup)
1/2
cup diced cooked 95% fat-free ham
1
tablespoon chopped fresh dill weed
1
teaspoon grated lemon peel
4
eggs
1/8
teaspoon pepper

Directions

  • 1 Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
  • 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
  • 3 Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.
Tips  

Add 1 cup finely chopped red bell pepper with the zucchini and squash—for a dish that's rich in vitamin C, beta-carotene and another 10 calories per serving.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet