An easy blend of eggs and veggies for Mom

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An easy blend of eggs and veggies for Mom

Skillet Garden Eggs with Fontina is a pretty, palate-pleasing breakfast to make for Mom on Mother’s Day.
Skillet Garden Eggs with Fontina

Start to finish: 20 minutes
Servings: 2
Ingredients:
1 tablespoon olive oil
2 slices prosciutto, chopped
1 small red onion, chopped
2 cups chopped Swiss chard (preferably rainbow)
½ small zucchini, finely chopped
½ cup halved cherry or grape tomatoes
Salt and ground black pepper
4 eggs
½ cup grated fontina cheese
Method:
In a large nonstick skillet over medium, heat the olive oil. Add the prosciutto and onion and saute until the onion is tender, about 5 minutes. Add the Swiss chard and zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.
Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.
Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.
Nutrition information per serving: 380 calories; 220 calories from fat (58 percent of total calories); 25 g fat (9 g saturated; 0 g trans fats); 400 mg cholesterol; 11 g carbohydrate; 2 g fiber; 7 g sugar; 25 g protein; 820 mg sodium.

An easy blend of eggs and veggies for Mom

Skillet Garden Eggs with Fontina is a pretty, palate-pleasing breakfast to make for Mom on Mother’s Day.
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