Italian Breakfast Skillet Recipe

December 6, 2016
by Dr. Mark Hyman for Thrive Market

Here, a simple egg scramble gets a Mediterranean spin with cherry tomatoes, zucchini, and EVOO. Basil is rich in potassium and a good source of iron and vitamins A, C, and K. The addition of this powerful, aromatic herb will make you feel as though you’re vacationing in Italy.

Italian Breakfast Skillet

Yield: 4 servings
Active Time:

Ingredients

4 large eggs
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 zucchini, finely diced
1 small red onion, finely diced
2 garlic cloves, thinly sliced
8 cherry tomatoes, cut in half
¼ cup julienned fresh basil
1 tablespoon unsalted butter, at room temperature

Instructions

In a bowl, whisk together the eggs, salt, and pepper.

In a large nonstick skillet, warm the olive oil over medium heat until shimmering. Add the zucchini and onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the tomatoes and cook just until heated through, 3 to 4 minutes. Pour in the eggs and, using a wooden spoon, stir until the eggs form soft curds, about 3 minutes. Remove from the heat, fold in the basil and butter, and serve.

Photo credit: Paul Delmont

 


Excerpted from THE EAT FAT, GET THIN COOKBOOK, Copyright © 2016 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.

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This article is related to: Breakfast, Breakfast Recipes, Gluten-Free, Vegetarian, Mark Hyman

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