Egg and Squash Breakfast Hash
My low carb take on the classic breakfast skillet. Healthy and delicious!
Diabetic Friendly, Low Carb, vegetarian
cracked into bowl
salt and pepper to taste
In a cast large skillet add olive oil, squash and mushrooms and sauté until mushrooms are browned and squash is almost cooked through, approx 5 minutes.
Make a well in the centre of the squash and pour in the eggs.
Put lid on skillet and cook until eggs are cooked through but yolks are soft.
Top with tomatoes, parsley and feta. Divide between 2 plates and serve.
© 2021 Julianne's Kitchen