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.
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
Helpful how to videos
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:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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
Thank you!