Confetti Eggs

Glenda Purvis

By
@photolady63

This is a versatile, great brunch/lunch or light supper that uses up the vegetables you have in your crisper! You will notice that in the pictures provided, I used green beans (because that's what I had on hand) and didn't include tomatoes. The ingredients listed in the recipe were what I had when I first made this; since then, there have been many variations on the theme and I'm sure there will be more.


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Rating:

Comments:

Serves:

2

Prep:

15 Min

Cook:

15 Min

Method:

Saute

Ingredients

4 Tbsp
fresh basil or cilantro
1 large
garlic clove, minced
1/2 small
onion, chopped
1/2 medium
tomato, seeded and chopped
1 small
zucchini, chopped
1/2
green bell pepper, chopped
1 Tbsp
olive oil
salt and pepper to taste
4
eggs, any style

Directions Step-By-Step

1
Saute onions until transparent, then add the minced garlic. Cook for another minute, being careful not to burn garlic.
2
Add vegetables all at once. Note - if substituting vegetables that require longer cooking times, add them in first and saute until almost finished THEN add quicker cooking ingredients.
3
When vegetables are almost done, prepare eggs however you like. Be careful not to finish them before the vegetables are ready to go - nothing worse than cold cooked eggs- ick!
4
Place cooked vegetables on plate and top with your eggs. Easy peasy!

About this Recipe

Course/Dish: Eggs, Other Main Dishes
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy