I don’t even know if this is considered a skillet. It’s one of my own creations that has kind of morphed into what it is over time. I use sour cream in this one, and I usually would substitute sour cream with plain Greek yogurt in a heart beat, but the yogurt curdles quite a bit when added the hot veggies and I a not a fan of the texture it creates. I mix up the veggies based on what I have in the refrigerator. This makes a great breakfast, lunch or dinner!
Ingredients – Serves 1:
1 tbs butter (I LOVE Kerrygold Pure Irish Butter)
1/2 medium zucchini
1/2 medium yellow summer squash
1/4 cup tomatoes
1/4 cup mushrooms
1 Tbsp sour cream
Salt and pepper to taste
Sautée the veggies in the butter until tender (about 4-6 minutes). Stir in the sour cream.
In a separate pan cook your eggs to your liking. Dish up the veggies and top with the eggs.