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Skillet Eggs with Summer Squash Hash
Skillet Eggs with Summer Squash Hash
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Prep Time:
35 minutes
Total Time:
1 hour 15 minutes
Revitalize your morning with a veggie-packed skillet hash, loaded with sunny flavors and protein-rich eggs to fuel you until lunch.
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:
  • Grate the zucchini and yellow squash, then transfer to a large colander. Mix in the salt and allow it to sit in the sink for 30 minutes to drain. Rinse lightly to eliminate extra salt, then firmly press the squash to extract as much liquid as you can. Set aside for later use.
  • In a large nonstick skillet over medium-high heat, heat the oil. Add the onion and cook for 2 minutes, stirring frequently. Mix in the squash mixture and cook for 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add the tomato, ham, dill, and lemon peel and cook for another minute, stirring constantly. Reduce the heat to medium.
  • Evenly distribute the squash mixture in the skillet. Create 4 (2 1/2-inch-wide) hollows in the mixture using the back of a spoon. Crack one egg at a time into a custard cup or saucer, then carefully pour them into the hollows. Sprinkle the eggs with pepper. Cover and cook for 8 to 10 minutes until the eggs are cooked through with firm whites and yolks.

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