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
- 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
How to Make Confetti Eggs
- 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
Hashtags: #Garlic, #eggs, #fast, #onions, #zucchini, #lunch, #gluten-free, #vegetables, #Brunch, #healthy, #vegetarian, #light supper
