Description
A simple, healthy and nourishing breakfast with bright, seasonal zucchini, squash and eggplant and topped with tangy green goddess dressing.
Ingredients
Scale
- 2 tbsp salted butter
- 4 garlic cloves, minced
- 2 tbsp fresh thyme
- 1 tsp red pepper flakes
- 3 yellow potatoes, cleaned and chopped
- 1 large eggplant, chopped
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 2 tbsp dijon mustard
- 1 tsp salt and pepper
- 1 tbsp dried oregano
- 1/4 cup dried parsley
- fried or poach eggs
- Green Goddess Dressing
Instructions
- Melt the butter in a large cast iron skillet or non-stick pan over medium heat. Add in the garlic cloves, thyme and red pepper flakes and saute until the garlic becomes fragrant.
- Add in the potatoes, eggplant, zucchini and yellow squash. Saute until the vegetables soften this takes about 10 minutes but is a little faster if you cover them for 2-3 minutes at a time and stir in between. Add in the dijon mustard, salt, pepper and oregano, toss and saute for another 3 minutes.
- Toss the vegetables in fresh parsley and add the fried or poached eggs right before serving and top with our green goddess dressing.