You may remember a skillet by Naturally Ella that I featured on Links I Love a couple of weeks back. I’ve been thinking about it ever since, and I finally made it! I made a few adjustments, but for the most part I stuck to her recipe. This would be delicious for a weekend breakfast or brunch, but honestly, I think it’s the perfect weeknight dinner. Simple, quick, healthy, and delicious!
Here’s how you make it!
*I only made one egg for me, but I had leftover vegetable hash.
If you are sharing this with another person, add another egg or two!
1/2 onion, chopped
red pepper flakes
1 zucchini, diced
1/2 cup corn
6-8 grape tomatoes
salt and pepper
crumbled feta cheese
Saute onion in olive oil until it softens. Add a few dashes of red pepper flakes.
Add the zucchini and corn. Squeeze 1/2 of a lemon over the vegetables and cook until they are tender.
While that’s cooking, wash and cut your tomatoes.
(How beautiful are these grape tomatoes from my parents garden?!)
Once the zucchini is fork tender, throw the tomatoes in.
Create a well in the middle of the vegetables.
Crack the egg into the well. Cover the pan and cook until the white and yolk are cooked to your liking.
Crack some fresh pepper over the top!
Take a large spatula and scoop the egg and veggies onto your plate.
Sprinkle feta cheese over the dish.
And there’s your beautiful, colorful, fresh dinner!