Zucchini Egg Skillet

Name: Zucchini Egg Skillet
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

11 ingredients

2 steps

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

Directions

1

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

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.