November 21, 2008
Egg & Potato Skillet
Egg and Potato Skillet
Heat some olive oil in a skillet. Add diced potato and chopped onion. Saute until almost done. Add diced zucchini and cook until almost tender. Add about 1 Tablespoon of water, break an egg (or more) on top, cover, and cook until the eggs are done, about 5 - 7 minutes. Add salt and pepper to taste.
There are many tasty, healthy recipes that are naturally gluten-free, and this is one of them!
I love the idea of dicing zucchini with the potatoes! What a unique breakfast hash!
Subscribe to Post Comments [Atom]
Links to this post:
Subscribe to Posts [Atom]