Zucchini Sweet Corn Hash Egg Skillet

I like to think that during the summer season, I am more creative with my cooking. All the ripe produce is beautiful and there’s so much to choose at the markets. Truth is, I’m actually a tad bit lazier. I find myself making meals with...

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Zucchini Sweet Corn Hash Egg Skillet | Naturally Ella

I like to think that during the summer season, I am more creative with my cooking. All the ripe produce is beautiful and there’s so much to choose at the markets. Truth is, I’m actually a tad bit lazier. I find myself making meals with all the odds and ends. Those meals are also usually simple at best. It’s easy to make a delicious meal, hardly any effort required.

This egg skillet has been a favorite of mine through the years. Zucchini and sweet corn is a true summer staple and I’ve found it’s hard to go wrong with this simple combination. This skillet is straight forward but it’s really made with a heavy hand of homemade salsa (seriously, this stuff is the best.) Make this egg skillet for breakfast or lunch- you won’t be disappointed.

Zucchini Sweet Corn Hash Egg Skillet

Zucchini Sweet Corn Hash Egg Skillet with Roasted Tomato Salsa | Naturally Ella

A perfect summer breakfast featuring fresh produce and eggs cooked together in a simple skillet meal. You can easily add grains, legumes, and cheese as desired.  

Ingredients

  • 2 teaspoons olive oil
  • 1/2 small yellow onion, minced
  • 1 1/2 cups diced zucchini (1 small diced zucchini)
  • 1 cup sweet corn kernels (1 ear of sweet corn)
  • Juice from 1/2 lime
  • 1/4 teaspoon sea salt
  • 3 tablespoons minced fresh cilantro
  • 2 large eggs
  • 3 to 4 tablespoons roasted tomato salsa, for serving

Instructions

  • In an 8″ skillet, preferably cast iron, heat olive oil over medium-low heat. Dice onion and add to skillet, sautéing until translucent, 6-8 minutes. Stir in zucchini and corn kernels and cook until tender soft, 6-8 minutes. Add lime juice and sea salt and stir.
  • Create well in the middle of the zucchini mixture and crack eggs. Turn heat down to low, cover, and let cook until egg yolks are set to desired consistency (5-10 minutes).
  • Remove from heat and serve with queso fresco, salsa, and a sprinkle of cilantro.

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Recipe Notes

Tips & Tricks:  You can use any type of salsa but I really love the one linked to in the ingredients. It’s a perfect summer salsa.

Stock up: get the pantry ingredients you will need: zucchini, sweet corn, eggs

Nutrition:  see the information.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 463 Calories from fat
% Daily Value
Total Fat 21.3 33%
Saturated Fat 4.8 24%
Cholesterol 372 124%
Sodium 646 27%
Carbohydrate 50.1 17%
Dietary Fiber 7.3 29%
Sugars 11.9
Protein 20.7

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Egg Skillet

variations

Egg skillets can really be anything you want it to be or made for any type of diet. My favorite thing during the summer is to toss whatever I have on hand which usually includes zucchini. Summer squash would also work well!

Cheese: Top with a sprinkle of feta or queso fresco if desired.

Vegan: Drop the eggs and add a simple tofu scramble.

Avocado: If you have it, top this skillet with fresh avocado or guacamole.

Grains/Legumes: Add a cup of cooked grains or legumes. Lentils, black beans, quinoa, or millet- all solid additions!

Zucchini Sweet Corn Hash Egg Skillet with Roasted Tomato Salsa | Naturally Ella

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