Fried Eggs over Sautéed Summer Vegetables
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Ingredients
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1 zucchini, chopped
- 2 yellow squash, chopped
- 1 cup chopped onion
- ½ tsp salt
- ½ tsp pepper
- 1 pint grape tomatoes, halved
- 8 large eggs
- 2 Tbsp chopped fresh basil
Instructions
- Cook garlic in hot oil in large skillet over medium-high heat 30 seconds or until fragrant.
- Add zucchini, squash, onion, salt, and pepper; cook 4 to 6 minutes or until tender. Add tomatoes; cook 1 to 2 minutes.
- Make 8 indentations in vegetable mixture using the back of a spoon; break 1 egg into each indentation.
- Cover and cook 6 minutes or until whites are firm and yolks are cooked to desired doneness. Sprinkle with basil.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
261
|
261
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 15 | 15 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 427 | 427 |
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