Go Back
–+ servings

Root Vegetable Skillet

Summer Bounty Turns Brunch at Home, Lively!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
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.

Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 9gFat: 11gSaturated Fat: 2gCholesterol: 186mgSodium: 144mgPotassium: 727mgFiber: 4gSugar: 5gVitamin A: 8897IUVitamin C: 28mgCalcium: 89mgIron: 2mg
Keyword Carrots, Fennel, Zucchini
Tried this recipe?Let us know how it was!