Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.
Skillet Eggs with Summer Squash Hash
- Prep Time 35 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 11
Ingredients
- 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
Instructions
-
Step1Shred 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.
-
Step2In 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.
-
Step3Spread 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
260
Calories
13g
Total Fat
24g
Protein
10g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 225mg
- 75%
- Sodium
- 1550mg
- 64%
- Potassium
- 860mg
- 24%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 7g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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