
Budget Egg And Vegetable Hash
An economical breakfast option using seasonal vegetables and protein-rich eggs. This combination provides a stable energy release for morning blood sugar control.
Nutrition per serving
Ingredients
- 4 large eggs
- 1 cup diced zucchini
- 1/2 cup diced onion
- 1/2 cup bell pepper
- 1 teaspoon olive oil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
Portion guidance
One plate consists of two eggs and half the vegetables.
Step-by-step method
- 1
Heat the olive oil in a non-stick skillet.
- 2
Add the onion, zucchini, and peppers to the pan.
- 3
Sauté over medium heat until the vegetables are tender.
- 4
Create four small wells in the vegetable mixture.
- 5
Crack one egg into each well carefully.
- 6
Cover the skillet and cook until the whites are set.
- 7
Sprinkle with parsley, black pepper, and red pepper flakes.
- 8
Slide the hash onto a plate and serve warm.
Smart substitutions
Swap
zucchini
yellow squash
Swap
olive oil
butter
Storage & reheating
Refrigerate leftovers for up to 2 days.

This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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