Confetti Eggs
By
Glenda Purvis
@photolady63
7
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.
Ingredients
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4 Tbspfresh basil or cilantro
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1 largegarlic clove, minced
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1/2 smallonion, chopped
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1/2 mediumtomato, seeded and chopped
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1 smallzucchini, chopped
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1/2green bell pepper, chopped
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1 Tbspolive oil
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·salt and pepper to taste
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4eggs, any style
How to Make Confetti Eggs
- Saute onions until transparent, then add the minced garlic. Cook for another minute, being careful not to burn garlic.
- 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.
- 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!
- Place cooked vegetables on plate and top with your eggs. Easy peasy!
About Confetti Eggs
Course/Dish: Eggs Other Main Dishes
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
