SKILLET EGGS WITH SUMMER SQUASH HASH
Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 0 g
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Rosni Akter
[email protected]I'm allergic to bell peppers, so I omitted them from the recipe. It still turned out great! The squash and zucchini were still flavorful and delicious.
Williams Seun
[email protected]I'm a vegetarian, so I substituted tofu for the eggs. It turned out great! The hash was still flavorful and delicious.
Ray Becklund
[email protected]This was a great way to use up some leftover summer squash. It was a quick and easy meal to make, and it was really tasty.
David Fatino
[email protected]I'm not a big fan of summer squash, but I loved this recipe! The hash was so flavorful and the eggs were cooked perfectly.
Cameron Eyskens
[email protected]This recipe is a great way to get your kids to eat their vegetables! My kids loved the squash and zucchini hash.
Joseph Mungai
[email protected]I'm not sure about this recipe, I've never cooked with summer squash before.
Masilo Phillemon
[email protected]I can't wait to try this recipe! It looks so good, and I love the idea of using summer squash.
jj92 Sahle
[email protected]This was super easy to make and so delicious! I will definitely be making this again.
Rui Dante
[email protected]I love that this recipe uses summer squash, it's a great way to use up all the extra squash from my garden.
Kimberly Fernandez
[email protected]This is my new favorite summer breakfast! It's so light and refreshing, and the flavors of the squash, zucchini, and bell pepper are a perfect match for the eggs.