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Zucchini and Egg Breakfast

Zucchini and Egg Breakfast

Author: Ryan Chapman
Servings : 1


  • 1/2 cup zucchini diced
  • 1/2 cup yellow squash diced
  • 1/2 onion cut into chunks
  • 1 tomato whole
  • 2 egg whole
  • 1 tsp apple cider vinegar
  • 1 Tbsp unsalted butter


  • Melt the butter in a skillet placed over a medium-high heat.
  • Add the onions and cook until soft, about 4 to 5 minutes.
  • Add the zucchini and yellow squash to the skillet. Season to taste, cook for 5 to 7 minutes, and remove from the heat.
  • Grill the tomato on a grill pan or simply sear in a hot skillet, and set aside.
  • Bring a medium saucepan filled with water to a boil, and add the apple cider vinegar.
  • Crack the egg into the water and allow it to swirl around in the water until the egg begins to set, about 1 or 2 minutes.
  • Place the vegetables in a bowl and set the eggs on top. Lay the tomato on the side.
  • Sprinkle the eggs with some extra salt and pepper and serve.
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