I like to think that during the summer season, I am more creative with my cooking. All the ripe produce is beautiful and there's so much to choose at the markets. Truth is, I'm actually a tad bit lazier. I find myself making meals with all the odds and ends. Those meals are also usually simple at best. It's easy to make a delicious meal, hardly any effort required.
This egg skillet has been a favorite of mine through the years. Zucchini and sweet corn is a true summer staple and I've found it's hard to go wrong with this simple combination. This skillet is straight forward but it's really made with a heavy hand of homemade salsa (seriously, this stuff is the best.) Make this egg skillet for breakfast or lunch- you won't be disappointed.
Zucchini Sweet Corn Hash Egg Skillet
A perfect summer breakfast featuring fresh produce and eggs cooked together in a simple skillet meal. You can easily add grains, legumes, and cheese as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 serving 1x
- Cuisine: breakfast
- 2 teaspoons olive oil
- ½ small yellow onion, minced
- 1 ½ cups diced zucchini (1 small diced zucchini)
- 1 cup sweet corn kernels (1 ear of sweet corn)
- Juice from ½ lime
- ¼ teaspoon sea salt
- 3 tablespoons minced fresh cilantro
- 2 large eggs
- [url]3 to 4 tablespoons roasted tomato salsa, for serving∞https://naturallyella.com/roasted-tomato-salsa/[/url]
- 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.
Tips & Tricks: You can use any type of salsa but I really love the one linked to in the ingredients. It's a perfect summer salsa.
Stock up: get the pantry ingredients you will need: zucchini, sweet corn, eggs
Nutrition: see the information.
- Calories: 463
- Sugar: 11.9
- Sodium: 646
- Fat: 21.3
- Saturated Fat: 4.8
- Carbohydrates: 50.1
- Fiber: 7.3
- Protein: 20.7
- Cholesterol: 372
Egg skillets can really be anything you want it to be or made for any type of diet. My favorite thing during the summer is to toss whatever I have on hand which usually includes zucchini. Summer squash would also work well!
Cheese: Top with a sprinkle of feta or queso fresco if desired.
Vegan: Drop the eggs and add a simple tofu scramble.
Avocado: If you have it, top this skillet with fresh avocado or guacamole.
Grains/Legumes: Add a cup of cooked grains or legumes. Lentils, black beans, quinoa, or millet- all solid additions!
I've always found the idea of 'too much zucchini' to be false in my kitchen- I can never have too much. I'll happily take any or all of this summer produce and turn it into quick bread or fritters. Of course, that's just the start. A few of my other favorite zucchini recipes:
Corn Cilantro Cakes with Roasted Zucchini Salsa
Grilled Zucchini with Lemon Labneh and Za’atar
Zucchini (Summer) Paella
Thank you, this tastes amazing! It doesn't even take that much time to make, will definitely make this everyday until it starts to taste bad... Thank you anyways!
Sera May says
Made this last night for dinner (minus cilantro & lime juice, but added lots of garlic and black pepper) with a bit of brown rice mixed in. It was absolutely delicious! A perfect light summer dinner! Thank you!
I would like to know if this is a single serving or two servings. It sounds like a single serving, especially based on the nutrition info. It says "X servings" at the top of the recipe…
Erin Alderson says
I've been vegetarian for 2 months, I really needed to find this blog, I loved it a lot
This meal was ridiculously good! For me, it was 1 generous serving (ie, I was stuffed), but eating only half wouldn't have quite filled me up for dinner. Loved it and would make again.