- 4 teaspoons olive oil
- 1 cup chopped Vidalia or other sweet onion
- 1 cup (1/4-inch-thick) slices fingerling or small red potatoes
- 1 teaspoon dried herbes de Provence
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 cup green beans, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups chopped seeded tomato
- 2 tablespoons thinly sliced chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon white vinegar
- 4 large eggs
- 1 ounce Parmesan cheese, shredded (about 1/4 cup)
- calories 221
- fat 11.8 g
- satfat 3.5 g
- monofat 5.8 g
- polyfat 1.7 g
- protein 12 g
- carbohydrate 18 g
- fiber 4 g
- cholesterol 192 mg
- iron 2 mg
- sodium 438 mg
- calcium 156 mg
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, potatoes, and herbes de Provence; spread mixture in a single layer in pan. Cook 4 minutes, without stirring, or until potatoes are lightly browned.
Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove pan from heat; cover and let stand 5 minutes. Stir in tomato, chives, and parsley.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with remaining 1/8 teaspoon pepper and Parmesan cheese.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.