Skillet Eggs With Squash Recipes

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SKILLET EGGS WITH SUMMER SQUASH HASH



Skillet Eggs with Summer Squash Hash image

Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 4

Number Of Ingredients 11

2 medium zucchini (1 lb)
2 medium yellow summer squash (1 lb)
1 teaspoon salt
1 tablespoon olive oil
1/4 cup chopped red onion
1 small tomato, chopped (1/2 cup)
1/2 cup diced cooked 95% fat-free ham
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
4 eggs
1/8 teaspoon pepper

Steps:

  • Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
  • Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.

Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 0 g

RATATOUILLE SKILLET EGGS



Ratatouille Skillet Eggs image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
4 scallions, chopped (white and green parts separated)
1 medium zucchini or yellow squash, chopped
1 small or 1/2 large eggplant, chopped
1/4 teaspoon red pepper flakes
4 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 15-ounce can petite diced tomatoes
1 15-ounce can cannellini beans (do not drain)
1 cup torn fresh basil
8 large eggs
4 large baguette slices

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
  • Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
  • Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

Nutrition Facts : Calories 540, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 1020 milligrams, Carbohydrate 61 grams, Fiber 12 grams, Protein 29 grams, Sugar 9 grams

WESTERN SKILLET EGGS



Western Skillet Eggs image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
  • Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
  • Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.

Nutrition Facts : Calories 469, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 382 milligrams, Sodium 945 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 26 grams

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