I’ve got another simple meal, perfect for breakfast or dinner. We’ve hit that time of year when the refrigerator is overflowing with zucchini, sweet corn, and tomatoes. I’m always looking for easy ways to use all three and this skillet fits perfectly. Before I moved out to California, I would eat something like this every other day but between cooking for two and cooking for the cookbook, skillet meals like this were shoved aside.
However, they are back! You really can’t go wrong here and in a similar vein of the other simple meals I’ve been posting, it’s a loose recipe. Use the quantities you want, the cheese you have on hand, and cook the eggs to your desired firmness (these eggs turned out medium, which is perfect in my book!)
(Ps- if you’re wondering why only one photo (a rarity for me), I felt like I needed a bit of a break after my photo heavy post on Monday…)
- 1 tablespoon olive oil
- ½ small onion
- ½-1 cup sweet corn kernels
- ½-1 cup diced zucchini
- Juice from ½ lime
- ¼ teaspoon sea salt
- 2 eggs
- Queso Fresco
- In an 8″ skillet, preferably cast iron, heat olive oil over medium-low heat. Dice onion and add to skillet, sautéing until translucent, 6-8 minutes. Stir in zucchini and corn kernels and cook until tender soft, 6-8 minutes. Add lime juice and sea salt and stir.
- Create well in the middle of the zucchini mixture and crack eggs. Turn heat down to low, cover, and let cook until egg yolks are set to desired consistency (5-10 minutes).
- Remove from heat and serve with queso fresco, salsa, and a sprinkle of cilantro.