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Skillet Eggs with Summer Squash Hash

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  • Prep 35 min
  • Total 1 hr 15 min
  • Servings 4
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Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 2 medium zucchini (1 lb)
  • 2 medium yellow summer squash (1 lb)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 1 small tomato, chopped (1/2 cup)
  • 1/2 cup diced cooked 95% fat-free ham
  • 1 tablespoon chopped fresh dill weed
  • 1 teaspoon grated lemon peel
  • 4 eggs
  • 1/8 teaspoon pepper

Steps

  • 1
    Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
  • 2
    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
  • 3
    Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add 1 cup finely chopped red bell pepper with the zucchini and squash—for a dish that's rich in vitamin C, beta-carotene and another 10 calories per serving.

Nutrition

260 Calories, 13g Total Fat, 24g Protein, 10g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
225mg
75%
Sodium
1550mg
64%
Potassium
860mg
24%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
10%
Sugars
7g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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