Vegetable Skillet Hash Recipe

PREP: 10 mins – Cook: 20 mins – Total: 30 mins


  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 cup diced Yukon gold potato
  • 1 teaspoon dried all purpose seasoning blend
  • sea salt (I am loving truffle salt here!)
  • 1 cup diced red or yellow bell pepper
  • 1 zucchini, diced
  • 1 ear corn, kernels sliced off
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh parsley
  • free range eggs (as many as you’d like or none at all!)
  • 1 tablespoon white vinegar
  • 1-2 avocados, for serving
  • sriracha or favorite hot sauce, for serving (optional)


  1. Heat olive oil in a large skillet over medium low heat. Add onion and potato, and lightly season with a pinch of salt. Cook until golden and lightly browned, stirring occasionally, about 5 minutes.
  2. Add the bell pepper, zucchini, corn, and tomatoes, and continue to cook until tender. Feel free to toss in any other veggie you have around and would like to use up! Season to taste with salt and pepper, and more seasoning blend. Sprinkle with parsley.
  3. To poach the eggs, bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl and then slowly pour it into the pot of simmering water. Repeat with any remaining eggs, one at a time. Cook at a low simmer until cooked to desired doneness, about 5 minutes.
  4. Serve the hash warm with eggs, avocado, and sriracha.

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Avocado Egg Salad Recipe

PREP: 5 mins – COOK: 20 mins – TOTAL: 25 mins


  • 1 large avocado peeled, pitted and finely diced
  • 3 hard boiled eggs roughly chopped
  • 2 tbsp red onion chopped
  • 2 tbsp mayonnaise
  • 1 tbsp chives chopped
  • 1 tbsp parsley chopped
  • 1 tsp lemon juice
  • salt and pepper
  • lettuce leaves optional, for serving


  • Add all of the ingredients to a mixing bowl and stir to combine.
  • Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

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Courgette Frittata Recipe


  • olive oil 3 tbsp
  • courgette 1, sliced
  • garlic 2 cloves, thinly sliced
  • dried chilli flakes a large pinch
  • eggs 4, beaten
  • goat’s cheese 100g
  • spring onion 1, thinly sliced
  • leafy green salad to serve


  1. Preheat the grill. Heat the olive oil in a 20cm ovenproof frying pan and add the sliced courgette. Fry for 4-5 minutes over a high heat or until browned. Add the garlic and dried chilli flakes, and cook for 1 minute.
  2. Lower the heat to medium. Tip in the eggs, and season generously. Cook until set around the edges.
  3. Dot the top with the goat’s cheese and slide under the hot grill. Cook until browned on top then scatter with the spring onions and serve with a leafy green salad.

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Ham Egg & Cheese Sandwich

Prep Time: 10 mins – Cook Time: 15 mins


  • 1 tablespoon olive oil
  • 4 large eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 8 slices whole wheat bread
  • 8 ounces Wisconsin cheddar cheese, shredded
  • 8 ounces thinly sliced ham


  • Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  • Heat olive oil in large skillet over medium high heat. Add eggs whisking, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  • Working in batches, place bread into the waffle iron. Top with cheese, ham, egg mixture, additional cheese and remaining bread slices. Close gently and cook until golden brown and crisp, about 3-4 minutes.
  • Serve immediately.

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Carb Buster Breakfast

  • Yields: 1 serving
  • Prep Time: 0 hours 5 mins
  • Cook Time: 0 hours 10 mins
  • Total Time: 0 hours 15 mins


  • 1 tbsp. Butter Or Olive Oil
  • 1/2 c. Diced Zucchini
  • 1/2 c. Diced Yellow Squash
  • 1/2 whole Medium Onion, Cut Into Chunks
  • Salt And Pepper
  • 1 whole Tomato, Sliced Thick
  • 2 whole Eggs
  • 1 tsp. Vinegar
  • 1 slice Cheese (Monterey Jack, Cheddar, Swiss, Etc)


  • Melt the butter in a medium skillet over medium high heat.
  • Add the onions and cook until 2 to 3 minutes, or until starting to soften.
  • Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute.
  • Remove from the heat and set aside.
  • Grill the tomato slices on a grill pan or simply sear them in a hot skillet.
  • Remove and set aside.

  • Bring a medium saucepan of water to a gentle boil. Add the vinegar.
  • Use a wooden spoon to carefully stir the water into a circular “whirlpool.” Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

  • Spoon the vegetables on a plate or in a bowl and set the eggs on top.
  • Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.
  • Sprinkle eggs with salt and pepper and serve!

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