Egg and Hash Brown Skillet

Recipe courtesy of the American Egg Board.

Recipe Ingredients:

1/2 cup chopped onion
1 teaspoon vegetable oil
1/4 cup water
2 teaspoons instant chicken bouillon
2 cups coarsely shredded carrots (about 2 large)
2 cups frozen Western-style hash browns (about 6-ounce)
2 cups coarsely shredded zucchini
1 1/2 teaspoons dried dill weed
6 large eggs

Cooking Directions:

1. Sauté onion in oil in large nonstick skillet over medium heat until tender, 3 to 5 minutes. Add water and bouillon; stir until bouillon is dissolved. Add carrots, potatoes, zucchini and dill; mix well.
2. Cook, covered, over medium heat until heated through, about 10 minutes. Press 6 indentations (about 2-inch diameter) into vegetable mixture with back of spoon.
3. Break and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8 to 10 minutes.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 196; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 317mg; Total Carbs: 18g; Fiber: 3g; Protein: 12g; Sodium: 347mg.

Recipe and photograph courtesy of the American Egg Board.