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    Home > Recipes

    Leek and Zucchini Egg Skillet

    Published: Nov 9, 2020 · Updated: Mar 14, 2021 · by Veronika Sykorova · This post may contain affiliate links · 10 Comments

    80 shares
    Jump to Recipe·Print Recipe·5 from 7 reviews
    An overhead shot of Leek and Zucchini Egg Skillet on a red and white striped kitchen towel and wooden table

    This Leek and Zucchini Egg Skillet is honestly the perfect savory breakfast. Leek and zucchini sauteed with thyme, rosemary, and tamari sauce, and a sunny side up egg. This breakfast skillet is incredibly simple and ready in about 20 minutes. Perfect with avocado toast!

    An overhead shot of Leek and Zucchini Egg Skillet on a red and white striped kitchen towel and wooden table

    I've always preferred sweet breakfasts over savory but lately, I've been really into making breakfast skillets. I love a good bowl of oatmeal but every few days I really enjoy a big savory breakfast.

    A couple of weeks ago I posted my first breakfast skillet recipe. This Bell Pepper and Zucchini Breakfast Skillet. Definitely check it out if you haven't yet, it's one of my favorites! Both these recipes are pretty similar but today's recipe is a bit more simple and lighter. The bell pepper skillet has sundried tomatoes and cheddar cheese and this egg skillet is just zucchini, leek, and eggs. So simple yet so good.

    An overhead shot of Leek and Zucchini Egg Skillet on a red and white striped kitchen towel and wooden table

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    How to make this Leek and Zucchini Egg Skillet:

    This recipe is really easy to make. First, you sautee the leek for a couple of minutes on a splash of avocado oil, add the zucchini, thyme, rosemary, and tamari, and cook covered for about 10 minutes. When the zucchini has softened, crack the eggs straight into the pan, one at a time, and season with some salt and pepper. This recipe is very forgiving, I've made this several times in the past month and I never measure any of the ingredients. All you need is ½-1 leek, 1-2 zucchinis (depending on how big each is), some rosemary and thyme, a splash of tamari, and a couple of eggs. I also added a sprinkle of pecorino cheese on top but that's optional.

    I'm obsessed with this recipe and I know you will be too. If you try it, let me know how it was! xo

    A close up shot of Leek and Zucchini Egg Skillet
    An overhead shot of Leek and Zucchini Egg Skillet on a red and white striped kitchen towel and wooden table
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    An overhead shot of Leek and Zucchini Egg Skillet on a red and white striped kitchen towel and wooden table

    Leek and Zucchini Egg Skillet

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
    • Author: Veronika | thehealthfulideas
    • Prep Time: 5 mins
    • Cook Time: 22 mins
    • Total Time: 27 minutes
    • Yield: 1-2 1x
    • Category: Breakfast
    • Method: Cooking
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Delicious healthy vegetarian breakfast that's ready in less than 30 minutes.


    Ingredients

    Scale
    • 1 leek (white and light green part only)
    • 1 zucchini
    • 1 tbsp avocado oil
    • 2 cloves garlic, minced
    • 1 tbsp tamari sauce
    • ½ tsp dried rosemary
    • ½ tsp dried thyme
    • 2-3 large eggs
    • Sea salt, pepper

    Instructions

    1. Start by preparing the vegetables. Cut the leek in half lengthwise and then slice into thin half-moons. Cut both ends off the zucchini and dice it into small bite-sized pieces. Set aside.
    2. Heat a pan over medium-high heat, add the avocado oil and the chopped leek and cook for about 2 minutes or until it breaks down and becomes glossy. It’s okay if there are a few brown bits. Add the garlic and quickly stir. Add the chopped zucchini, tamari sauce, rosemary, and thyme. Add a splash of water if needed to deglaze the pan.
    3. Cook covered on medium heat for about 10 minutes until the zucchini softens.
    4. Make little spaces for the eggs on the pan and crack the eggs into them. Season with sea salt and pepper and cook for another 10 minutes (more or less based on your preference). Cover the pan with a lid for the last 5 minutes to make sure the egg whites are cooked through.
    5. Best enjoyed immediately. Serve with toasted bread and hummus, or guacamole.

    Notes

    This recipe can easily be doubled to feed more people, just use a bigger pan or multiple pans as it's best if the pan isn't too crowded.

    If you don't have a leek, you can add onion or scallions instead.

    The nutritional info below is calculated with 2 eggs.

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    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

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    80 shares

    Comments

    1. Gloria says

      November 09, 2020 at 2:41 pm

      I love skillet recipes. We have eggs for dinner at least once a week. This would be the perfect or brunch.

      Reply
    2. Amy says

      November 09, 2020 at 10:18 pm

      Breakfast is such an underrated meal period and we're always eating the same thing over and over again. Love this recipe. It's getting real nice and warm in Australia and we're starting to dine outside. This would be great for a little brunch get together.

      Reply
    3. Sharon says

      November 10, 2020 at 1:46 pm

      The combination of zucchini and leeks in this dish is so good! Add the protein from the egg and you have a tasty start to the day.

      Reply
    4. Heidy says

      November 12, 2020 at 3:04 pm

      This jumped out at me on Pinterest, and I literally had to check out the recipe ASAP! This Leek Zucchini and egg skillet came out awesome. I am so glad I made it! Great instructions!

      Reply
    5. Denise says

      November 12, 2020 at 5:44 pm

      This looks absolutely delicious! I am going to surprise my family with this for breakfast over the weekend!

      Reply
    6. Mama Maggie's Kitchen says

      November 15, 2020 at 2:00 am

      Yum! I hope it's breakfast soon! I just can't wait to have this on my plate. It looks totally divine.

      Reply
    7. Aleta says

      November 15, 2020 at 1:42 pm

      Now this is how to get breakfast done! I have a whole bunch of leftover zucchinis from the garden, and this is the perfect way to use them up!

      Reply
    8. Shelley says

      November 15, 2020 at 7:45 pm

      This is absolutely my kinda breakfast! I'm actually very much a savory breakfast kinda girl, and eggs are a favorite of mine, for sure - especially if I can work in lots of nutritious veggies with them, too - so this is just perfect!

      Reply
    9. Neha Khanuja says

      November 16, 2020 at 12:34 am

      Skillet recipes are my most favorite ones and I am absolutely in love with your clicks! Can't wait to give this one a go.

      Reply
    10. Sam says

      November 16, 2020 at 2:21 am

      Wow I wish my breakfast this morning looked like that. I love the pairing of leek and zucchini with the egg. Can't wait to try this!

      Reply

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    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

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    • A short glass with bright red hibiscus mocktail topped with sparkling water and garnished with a slice of orange and lemon, with flower around the glass.
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    • A slice of blackberry banana bread showing multiple blackberries inside on a blue floral plate.
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    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

    • A stack of pancakes with sprinkles with whipped cream and more sprinkles on top and maple syrup dripping down the sides.
      Birthday Cake Pancakes
    • Bright orange popsicles on a white serving platter with ice, fresh passion fruit, and lime slices.
      Passion Fruit Popsicles
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