Summer Vegetable Breakfast Skillet

In this summer vegetable breakfast skillet are some of summers finest vegetables sautéed and tossed in homemade enchilada sauce and topped with a fried egg!

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, cauliflower, egg, hash, skillet, squash, zucchini

Prep Time 20

Cook Time 15

Additional Time 5

Total Time 40

Servings servings

Calories 118

Author Laurie McNamara

Ingredients

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

Instructions

Heat a large 12-inch skillet over medium heat with a tablespoon of olive oil. Add a cup of enchilada sauce or your favorite homemade marinara to a small skillet and heat over medium-low.
Once hot add in the shallot and cook for 2-3 minutes. Add in the squash and zucchini, season with a pinch of salt and pepper, spread in an even layer and allow to cook and caralmelize for 3-4 minutes. Stir and continue to cook until fork tender. Remove to a clean plate and set off to the side.
Add the remaining tablespoon of olive oil to the skillet. Add in the cauliflower florets, season with a pinch of salt and pepper, spread out in an even layer and allow to cook 3-4 minutes. Stir and continue to cook until fork tender. Add the plate of veggies back into the skillet and stir. Reduce the heat to low and keep warm.
Fry up 4 eggs.
Divide the cauliflower hash among 4 plates, top with a quarter cup of sauce, a fried egg, freshly grated Manchego cheese and a sprinkle of minced parsley and cilantro.

Notes

*Don't have the time to make authentic enchilada sauce? Check out my 15-minute enchilada sauce HERE.

Nutrition