Confetti Eggs

5
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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Saute onions until transparent, then add the minced garlic. Cook for another minute, being careful not to burn garlic.
2Add 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.
3When 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!
4Place 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