Skillet: Summer Vegetable Breakfast

I’m all about the vegetables lately.

It’s like I crave them. I truly have been filling my shopping cart up and buying obscene amounts of vegetables; roasting, grilling and consuming them any way I can. Vegetables are in their prime and A regular here them.

When I first tested this dish out I tried to put them in cute little crocks and baked the eggs in the oven. I wished it worked, but the eggs came out over cooked on top and under-cooked everywhere else. Seriously I was SO bummed out!! But round two was not only a thousand times easier, used up fewer dishes (bonus!) but the eggs turned out reliable.

This breakfast skillet hash is my newest and latest go-to breakfast. I had a jar left of my from-scratch enchilada sauce {but you could SO go the marinara route} which gave this dish some kick. It’s simple, fresh and slap a fried egg on top and that drippy egg yolk… ohmegoodness.

To cook this Summer Vegetable Breakfast skillet Set out:

• olive oil
• shallot
• zucchini
• yellow summer squash
• cauliflower
• kosher salt
• ground black pepper
• enchilada sauce*
• fried eggs
• manchego cheese, for serving (optional)
• fresh parsley
• fresh cilantro

Fresh summer squash, zucchini and cauliflower cooked to perfection topped with a spicy sauce and topped with a fried egg…this breakfast is not only filling, but healthy and gluten free. Hearty times a gazillion. You won’t even miss the toast!

Start by quartering a small yellow summer squash, zucchini and dicing up a large shallot.

Heat a large 12 inch skillet over medium heat, add a tablespoon of olive oil and once hot, throw in the diced shallots.

Cook for 2-3 minutes until they are soft and smelling divine, then throw in the quartered zucchini and squash.

Season with a pinch of kosher salt and black pepper, spread the veg out in an even layer and allow them to cook for 3-4 minutes undisturbed.

Stir and continue to cook until fork tender.

Remove them to a plate and set them off to the side for a moment.

While the squash and zucchini cook I quickly cut up a small head of cauliflower. I remove most of the bulky stem so it’s only the cute little tops.

Add another tablespoon of olive oil to the skillet and add in the cauli.

Season with a pinch of kosher and coarse black pepper.

Spread the cauliflower out in an even layer and allow them to cook for a few minutes undisturbed for 3-4 minutes. Stir and continue to cook until tender.

Add the veggies back in with the cauli…

Stir and reduce the heat down to low and keep warm.

I grabbed a little fresh parsley and cilantro…

And minced it fine.

Plated up the cauli hash…

Spooned a few heaping tablespoons of warmed sauce over top of the vegetable breakfast skillet…

Then the final touch… a purty fried egg on top. I then grated fresh Manchego cheese over it all. You could entirely skip the cheese t0 keep this meal paleo.

This beauty of a dish truly smells standout! The hash alone would make a great side dish to fish, chicken or steak even. I ate the remaining hash out of the pan with a fork… that’s the kind of gal I am.

But don’t be fooled… I at this plate of food too. And like I’ve said 2.7 million times… I’m a complete sucker for a fried egg with a runny yolk.

Get’s me EVERY time.

Your weekend NEEDS this vegetable breakfast skillet.

Enjoy! And if you give this Vegetable Breakfast Skillet recipe a try, let me know! Snap a photo and tag me on twitter or instagram!