Author Notes
This is a quick and easy egg skillet that you can enjoy any day of the week. I often vary this recipe depending on what vegetables I have to use up in my fridge. You can cook the egg to your liking (I like it soft so that it can run over the veggies!) —Katie
Ingredients
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drizzle of Olive Oil
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1/2
onion
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1
small sweet potato, cooked and chopped
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1/2 cup
zucchini, chopped
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1/2 cup
grape tomatoes, halved
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1
egg
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black pepper, to taste
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paprika, to taste (optional)
Directions
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if not already cooked, put your sweet potato in the microwave for 3 minutes to soften
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meanwhile, heat oil in a frying pan over medium heat, add onion and sautee until soft
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add zucchini and sweet potato, cook until zucchini begins to soften, then add tomato
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add tomatoes and cook vegetables, stirring frequently, about 1 minute
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make a small opening in the middle of the pan and crack an egg into it
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cover and cook until white is hardened but yolk is still soft, about 3 minutes
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remove from heat, transfer to plate, sprinkle with black pepper and paprika to taste, break yolk and enjoy!
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