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+ servings

Summer Vegetable Breakfast Skillet

Print Recipe
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 mins
Cook Time 15 mins
Additional Time 5 mins
Total Time 40 mins
Servings 4 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

Serving: 1g | Calories: 118kcal | Carbohydrates: 12g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 607mg | Potassium: 440mg | Fiber: 3g | Sugar: 7g | Vitamin A: 847IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 2mg