Heart Healthy Egg Skillet Recipe

               
Try a gluten-free skillet meal that brings together gently cooked eggs, diced tomatoes, and chopped zucchini. Bold add-ins like chopped eggplant and crushed red pepper make for unforgettable flavor.
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Ingredients
Recipe yields 4 servings
1 Tbsp olive oil
4 scallions, chopped plus additional for garnish
1 zucchini, chopped
1 small eggplant, chopped
1/4 tsp crushed red pepper flakes
4 garlic cloves, minced
Black pepper to taste
1 oz Kalamata olives, chopped
2 cans (15 oz each) diced tomatoes
8 large eggs
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Helpful how to videos
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Directions
Step 1

In a large skillet, heat the oil over medium-high heat. Add the scallions, zucchini, eggplant and red pepper. Cook until the vegetables soften, about 8 minutes. Add the garlic, black pepper and olives. Cook for 1 minute.

Step 2

Add the tomatoes. Bring to a simmer. Cook for about 5 minutes.

Step 3

Reduce heat to medium low. Make 8 wells in the mixture and crack 1 egg into each well. Cover and cook until the eggs are set but the yolks are still runny, about 8 minutes. Serve garnished with additional chopped scallions, if desired.

Time: 35 minutes
Servings: 4
Calories: 240
Make this for: Gluten Free
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Nutrition facts
Serving Size: 2 eggs, 1/2 cup vegetables
Per serving:
calories:240
total fat:15g
sat fat:3g
cholesterol:372mg
sodium:250mg
total carb:12g
fibers:3g
proteins:15g

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Heart Healthy Egg Skillet Recipe

Ingredients
Recipe yields 4 servings
1 Tbsp olive oil
4 scallions, chopped plus additional for garnish
1 zucchini, chopped
1 small eggplant, chopped
1/4 tsp crushed red pepper flakes
4 garlic cloves, minced
Black pepper to taste
1 oz Kalamata olives, chopped
2 cans (15 oz each) diced tomatoes
8 large eggs
Directions
Step 1

In a large skillet, heat the oil over medium-high heat. Add the scallions, zucchini, eggplant and red pepper. Cook until the vegetables soften, about 8 minutes. Add the garlic, black pepper and olives. Cook for 1 minute.

Step 2

Add the tomatoes. Bring to a simmer. Cook for about 5 minutes.

Step 3

Reduce heat to medium low. Make 8 wells in the mixture and crack 1 egg into each well. Cover and cook until the eggs are set but the yolks are still runny, about 8 minutes. Serve garnished with additional chopped scallions, if desired.

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