Sunny Side-Up Eggs with Sautéed Squash
Fresh Strawberries
Ingredients
- 2 Tbsp butter
- 2 cloves garlic, minced
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1 cup chopped onion
- ½ tsp kosher salt
- ½ tsp pepper
- 12 large eggs
- 2 Tbsp olive oil
- ¼ cup fresh basil leaves
Instructions
- Melt butter in a large skillet over medium-high heat. Add garlic; cook 30 seconds.
- Add zucchini, yellow squash, onion, salt, and pepper; cook 7 to 9 minutes or until tender.
- Meanwhile, heat 1 Tbsp oil in a large nonstick skillet over medium heat; crack 6 eggs into skillet. Cover and cook 4 to 5 minutes or until whites are set and yolks are cooked to desired doneness. Repeat with remaining 1 Tbsp oil and 6 eggs.
- Divide eggs among 6 plates. Top with squash mixture, and sprinkle with basil.
Side Dish Ingredients
- 1 (16-oz) pkg strawberries
Side Dish Instructions
- Serve strawberries alongside entree.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
242
|
23
|
265
|
| Fat (g) | 18 | 0 | 18 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 14 | 0 | 14 |
| Carb (g) | 6 | 5 | 11 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 339 | 1 | 340 |
| T. Sugs (g) | 4 | 4 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
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