Root Vegetable Skillet

Summer Bounty Turns Brunch at Home, Lively!

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Course Breakfast

Cuisine American

Servings 2

Calories 180 kcal

Equipment

Vegetable Peeler
Skillet
Spatula
Knife
Cutting Board

Ingredients

2 ea Carrots use the smallest carrots for even cooking
1 ea Zucchini use any of choice
1/2 ea Fennel only use the whites
2 ea eggs
3 tsp oil I use coconut, but feel free to sub any of choice

Instructions

Shave the produce into thin strips of same width.
Heat a pan to medium heat, then add oil.
Saute the carrots and the fennel together for 5-10 minutes, to soften up.
Add the zucchini and mix well, sautéing for another 3 minutes.
Create two small areas and crack an egg into each. Season with salt and pepper, and cover the pan with a lid until eggs set, 3 minutes.
Serve with toasted bread and enjoy.

Notes

Nutrient values are estimates only. Nutrition information can vary for a recipe based on factors such as precision of measurements, ingredient freshness, variations in ingredients, or the source of nutrition data.

Keyword Carrots, Fennel, Zucchini