Simply Scratch · by Laurie McNamara
Summer Vegetable Breakfast Skillet
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 22%
CARBS 16G32% OF CAL
5G FIBER4G OTHER8G TOTAL SUGAR
FAT 12G51% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Summer vegetables sautéed with enchilada sauce and topped with a fried egg and cheese. A quick, flavorful skillet meal.
mainamericanegg disheggs🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- olive oil
- 1 large shallot (peeled, quartered and diced)
- 1 small zucchini (quartered and diced)
- 1 small yellow squash (quartered and diced)
- 1 small head cauliflower (cut into tiny florets)
- kosher salt
- freshly ground black pepper
- 1 cup enchilada sauce (see notes)
- 4 fried eggs (for serving)
- manchego cheese (for serving (optional))
- 1 tablespoon minced fresh parsley
- 1 tablespoons minced fresh cilantro
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 22%
CARBS 16G32% OF CAL
5G FIBER4G OTHER8G TOTAL SUGAR
FAT 12G51% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 854mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 918mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 854MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.