Easy Veggie Skillet Eggs

Easy Veggie Skillet Eggs

Serves: 4

Ingredients

• 1 medium onion, diced into ¼" pieces
• 1 large bell pepper, diced into ½" pieces
• 1 pound zucchini, quartered and thinly sliced
• 1 Teaspoon sea salt
• 2 Tablespoons olive oil or butter
• 1 Teaspoon rosemary, coarsely chopped
• 4-8 eggs (1-2 per person)
• Freshly grated Parmesan
• Freshly ground black pepper

Instructions

1. Place a very large (16-18") skillet over medium high heat. Add 1 Tablespoon of the butter or olive oil.
2. Sauté the vegetables for 5-8 minutes or until crisp-tender.
3. Add the sea salt and rosemary, mix thoroughly.
4. Move the veggies to the side of the pan and lower the heat to medium. Add the remaining 1 Tablespoon of butter or olive oil to the middle of the skillet. Crack the eggs into the center, sprinkle with salt and pepper, and fry for 1-2 minutes until they're ready to turn or place a lid on the skillet for sunny side up. Cook the eggs for an addition 1-2 minutes or until the eggs are cooked to your preference.
5. To serve, carefully scoop the vegetables onto individual plates or 1 serving dish and top with the eggs. Sprinkle with parmesan and freshly ground black pepper. Serve immediately.

Notes

1. For a completely dairy free version, be sure to use olive oil and no parmesan.
2. If you're cooking 8 or more eggs, it's easier to transfer the vegetables to a serving dish (keeping it warm in the oven) and use the entire skillet space for the eggs.

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