This Tomato-Zucchini Egg Skillet recipe for two is the perfect dish to serve as part of your next brunch, lunch or dinner menu. Flavourful vegetables get topped with eggs, fresh basil and Parmesan cheese in this delicious skillet recipe.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. Kraft Italian Zesty Lime Dressing
1 zucchini, chopped
1 cup cherry tomatoes, sliced
1/4 cup Kraft 100% Parmesan Grated Cheese
1/4 cup tightly packed fresh basil leaves
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How do I make it ?
Heat dressing in large skillet on medium-high heat. Add zucchini and tomatoes; cook and stir 5 min. or until zucchini is crisp-tender and tomatoes are softened.
Use back of spoon to make 2 small wells in vegetable mixture. Slip cracked egg into each well; cover. Cook 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness.
Top with cheese and basil. Remove from heat. Let stand, covered, 1 min.
Kraft Kitchen Tips!
Cook 2 Tbsp. chopped jalapeño peppers in hot dressing in skillet along with the zucchini and tomatoes.
Serve with crusty French bread.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 4 g
Cholesterol 195 mg
Sodium 400 mg
Total carbohydrate 8 g
Dietary fibre 2 g
Sugars 6 g
Protein 12 g
2 servings, 1/2 recipe (181 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.