Zucchini Egg Skillet
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Ingredients
- 2 tablespoons olive oil
- 2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes
- 1 medium onion, chopped
- 2 small zucchini, shredded (about 3 cups)
- 4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
- 1/2 cup chopped roasted sweet red peppers
- 6 cherry tomatoes, quartered
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 4 large eggs
