Summer Vegetable Skillet with Eggs
A sausage and vegetables recipe that makes for a simple and hearty dinner.
- 1/2 ea leek (thinly sliced)
- 1 ea medium sweet potato (diced)
- 1 ea small zucchini (diced)
- 1 ea small yellow squash (diced)
- 6 ea asparagus spears (chopped)
- 6 oz chicken sausage (cooked and diced)
- oilive oil
- 1 tsp fresh parsley (chopped)
- 1 tsp fresh oregano (chopped)
- 1 tsp fresh chives (chopped)
- salt & pepper to taste
- Eggs for topping
Preheat oven to 375 degrees. Coat the sweet potato in olive oil and roast for 15 minutes until it begins to soften. Remove from oven.
Heat olive oil in a large skillet over medium high heat.
Add leek and cook for 3 minutes, stirring until it begins to soften. Add zucchini, yellow squash, asparagus and sweet potato to make an even layer. Cook for 5 minutes, stir, cook for 5 more minutes or until veggies begin to char.
Stir in sausage and herbs. Cook until sausage is heated through. Salt and pepper to taste.
Serve topped with an egg, any style
Nutrition Facts
Summer Vegetable Skillet
Amount Per Serving (1 g)
Calories 361Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 768mg32%
Carbohydrates 27g9%
Sugar 11g12%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.