Talk about a yummy, quick recipe to make ahead for breakfast all week! I am always looking for delicious ways to mix things up. Especially when it comes to breakfast. Here is a quick (only 34 minutes from start to finish) and easy recipe that is sure to light up your taste buds!
INGREDIENTS
- 2 tsp. olive oil
- 3 medium zucchini, thinly sliced
- 1 medium red bell pepper, chopped
- ½ medium onion, chopped
- 1 small cooked sweet potato, cutinto 1-inch cubes
- ¼ cup chopped fresh basil, (reservea small amount for garnish)
- ¼ tsp sea salt or Himalayan salt
- 6 large eggs, lightly beaten
DIRECTIONS
Heat oil in 10-inch nonstick skillet overmedium heat.
Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.
Add eggs. Mix well; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.
Reduce heat to low; continue cooking, covered, for 10 to 12 minutes, or until knife inserted in center comes out clean.
Garnish with reserved basil; serve immediately.
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