Fried Eggs with Vegetable Confetti
Fried Eggs with Vegetable Confetti might be just the morn meal you are searching for. This recipe makes 4 servings with 271 calories, 13g of protein, and 19g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes.
Add zucchini and tomatoes and sauté, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.
Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates.
Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.
· The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.