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Summer Vegetable Skillet with Eggs

Prep Time:

10 minutes

Cook Time:

40 minutes


2 servings


361 calories


  • 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


Step 1

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.

Step 2

Heat olive oil in a large skillet over medium high heat.

Step 3

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.

Step 4

Stir in sausage and herbs. Cook until sausage is heated through. Salt and pepper to taste.

Step 5

Serve topped with an egg, any style

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