Description
Make this quick and easy zucchini and egg skillet with crispy zucchini, eggs, tomatoes, and herbs. Ready in under 30 minutes!
Ingredients
1 zucchini, sliced
2 tomatoes, sliced
4 eggs
Fresh parsley, chopped (for garnish)
2 tablespoons sour cream
5–6 tablespoons flour
Salt, to taste
Black pepper, to taste
Dried basil, to taste
Red pepper flakes, to taste
Grated Parmesan cheese (for topping)
Vegetable oil (for frying)
Instructions
-
Prepare the Vegetables
Slice zucchini and tomatoes into thin rounds. Season with salt, black pepper, dried basil, and red pepper flakes. -
Heat the Oil
Heat a generous amount of vegetable oil in a large skillet over medium heat. -
Coat and Fry the Zucchini
Lightly coat zucchini slices in flour. Fry in a single layer for 2–3 minutes per side until golden. Drain on paper towels. -
Cook the Tomatoes
In the same skillet, cook the sliced tomatoes for about 2 minutes until softened. -
Cook the Eggs
Crack the eggs into the skillet, spacing them among the tomatoes. Cook until whites are set and yolks are to your liking. -
Assemble the Skillet
Add dollops of sour cream around the skillet. Layer the fried zucchini over the eggs and tomatoes. -
Garnish and Serve
Sprinkle with Parmesan cheese and chopped parsley. Serve hot.
Notes
-
Use firm, fresh zucchini for best texture.
-
Don’t overcrowd the skillet when frying for a crispier result.
-
For runny yolks, cover the skillet briefly and cook on low.
-
Substitute sour cream with Greek yogurt for extra protein.
-
Add spinach, feta, or avocado for variations.
- Prep Time: 10 minutes
- Cook Time: 15minutes