22 September, 2021
Dr. Daves Tasty Egg Skillet
Leek – Zucchini Egg Skillet
Healthy, delicious, and nutritious easy-to-make breakfast
Servings: 1
Calories: 347kcal
Equipment
- Stovetop & Saucepan
Ingredients
- 1 Leek White/green part only
- 1 Zucchini
- 1 tbsp Avocado oil
- 2 garlic cloves minced
- 1 tbsp tamari sauce
- 1/2 tspn dried rosemary
- 1/2 tspn dried thyme
- 2-3 Large eggs
- sea salt
- pepper
Instructions
- 1) Start by preparing the vegetables. Cut the leek in half lengthwise and then slice into thin half-moons. Cut both ends off the zucchini and dice it into small bite-sized pieces. Set aside.2) Heat a pan over medium-high heat, add the avocado oil and the chopped leek and cook for about 2 minutes or until it breaks down and becomes glossy. It’s okay if there are a few brown bits. Add the garlic and quickly stir. Add the chopped zucchini, tamari sauce, rosemary, and thyme. Add a splash of water if needed to deglaze the pan.3) Cook covered on medium heat for about 10 minutes until the zucchini softens.4) Make little spaces for the eggs on the pan and crack the eggs into them. Season with sea salt and pepper and cook for another 10 minutes (more or less based on your preference). Cover the pan with a lid for the last 5 minutes to make sure the egg whites are cooked through.5) Best enjoyed immediately. Serve with toasted bread and hummus, or guacamole.
Nutrition
Serving: 1g | Calories: 347kcal | Saturated Fat: 4.8g | Fat: 24g | Protein: 16.7g | Carbohydrates: 17.3g