I absolutely love garden zucchini. Truly, with all my heart. Honestly any type of summer squash makes me a 10x happier human being. Needless to say, this breakfast zucchini skillet is my go-to during squash season. It literally takes only 10 minutes from start to finish and is made with only a handful of ingredients. It’s good for you, packed with so much flavor, and truly is the most satisfying breakfast. I often make it for lunch or dinner as well;) Check out the recipe below for more details.
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What ingredients do I need to make this skillet?
Well for starters, you will need to have a zucchini or any summer squash of your choice! I think zucchini is my personal favorite, but yellow squash is another solid option as well! Check out the list below for the full details.
Ingredients:
- Zucchini (or any summer squash)
- Eggs
- Olive oil
- Spices (onion powder, garlic powder, salt, pepper, and oregano)
As you can tell, this zucchini breakfast skillet is insanely simple. However, there are many ways you could add some extra flavor. For example, you could add peppers, tomatoes, onions, fresh herbs, cheese, spinach, bacon, maybe even a dollop of pesto. I mean truly, the options are endless.
Any skillet will work for this recipe, but a cast iron skillet would boost this dish’s flavor tenfold!
Is this breakfast zucchini skillet good for you?
In case you didn’t know, zucchini may just be one of the healthiest vegetables for you! While technically it’s a fruit, it extremely high in nutrients like vitamin A, antioxidants, fiber, and so much more. If you are iffy around vegetables, cooking zucchini with spices and eggs may just be what changes your perspective on this lovely garden “vegetable.”
This recipe is gluten free, dairy free, paleo, and easily accessible to many different dietary needs!
Need more recipe inspo?!
Here are a few of my healthy favorite breakfast recipes in case you need more ideas;)
- Spicy Egg Frittata
- Mexican Breakfast Quinoa Bowl
- EPIC Yogurt Bowl
- Triple Berry Protein Smoothie Bowl
- Single-Serve Protein Pancakes
Zucchini Breakfast Skillet
Ingredients
- 1 medium zucchini or any summer squash (size doesn't matter as long as it fits in your skillet of choice)
- 1-2 tbsp olive oil
- ½ tsp onion powder
- 1 tsp garlic powder use less if you're not huge on garlic!
- 1 tsp oregano
- salt to taste
- black pepper to taste
- 2 large eggs
Instructions
- First, wash and slice the zucchini into ¼ inch round coins. Slice each coin in half if you want a faster cook.
- In a small-medium sized skillet, add the zucchini. Drizzle the olive oil and spices and mix until the zucchini is fully coated in the oil/spice mixture. Turn the stove on high. Cook and stir occasionally until the zucchini becomes browned and slightly soft.
- Next, turn the stove onto medium low and make 2 small holes in the zucchini skillet. Crack each egg directly into each hole. Season to taste again with salt and pepper then place the skillet's lid on the pan. Let it cook for about 3 minutes (covered) or until the egg whites are cooked through.
- Once the eggs are cooked to your liking * remove from the heat and serve immediatley! I like to serve this meal with a fresh piece of toasted sourdough and butter;) Store any leftovers in the refrigerator! You can also make a huge pan for a family meal or prep throughout the week.*
Notes
Please let me know what variations you used for this skillet recipe in the comments below!
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