Quick Mushroom, Zucchini & Thyme Sauté With Fried Egg Recipe
In this savory breakfast recipe, tender zucchini and earthy mushrooms are cooked to perfection with aromatic thyme and garlic, creating a flavorful base for a sunny-side-up egg. The runny yolk adds a luxurious touch to this simple and satisfying dish. Enjoy a nutritious and delicious start to your day with this veggie-packed creation.
— Constant Cookbook
Ingredients
- 1 tsp olive oil
- 1 clove garlic, minced
- 3/4 cup finely diced zucchini
- 3/4 cup finely diced mushrooms
- 2 tsp minced fresh thyme leaves
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 1 large egg
- Salt and pepper, if desired
Instructions
- Heat the olive in a medium skillet set over medium heat. Add the minced garlic and cook, stirring, for 30 seconds.
- Add the zucchini, mushrooms and thyme and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
- Season the vegetables with salt and pepper, and spoon onto a plate.
- While the vegetables are cooking, heat a small nonstick skillet over medium heat. Coat the skillet with cooking spray.
- Crack the egg into the pan and cook just until the egg white is set, but the yolk is still soft.
- Slide the egg out of the pan, on top of the vegetable mixture. Season with salt and pepper, if desired. Serve.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 1
Nutrition
- Serving Size: 1 Egg + 0.75 Cup Veggies
- Calories: 181 kcal
- Carbohydrate Content: 17 g
- Protein Content: 11 g
- Fat Content: 9 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 164 mg
- Sodium Content: 377 mg
- Fiber Content: 6 g
- Sugar Content: 7 g
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