Quick Mushroom, Zucchini & Thyme Sauté with Fried Egg Recipe
From the kitchen of Cookin Canuck. www.cookincanuck.com
Servings: 1 Serving
Calories: 181kcal
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic minced
- ¾ cup finely diced zucchini
- ¾ cup finely diced mushrooms
- 2 teaspoons minced fresh thyme leaves
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 large egg
- salt and pepper if desired
Instructions
- Heat the olive in a medium skillet set over medium heat. Add the minced garlic and cook, stirring, for 30 seconds.
- Add the zucchini, mushrooms and thyme and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
- Season the vegetables with salt and pepper, and spoon onto a plate.
- While the vegetables are cooking, heat a small nonstick skillet over medium heat. Coat the skillet with cooking spray.
- Crack the egg into the pan and cook just until the egg white is set, but the yolk is still soft.
- Slide the egg out of the pan, on top of the vegetable mixture. Season with salt and pepper, if desired. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1Egg + 0.75 Cup Veggies | Calories: 181kcal | Carbohydrates: 17g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 377mg | Potassium: 819mg | Fiber: 6g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 2.5mg