the long & silky green ribbons of squash make this skillet beautiful & healthy, & the hearty breakfast comes together so easily!
(serves 4 & takes 35 minutes)
3 green squash
1 tsp olive oil
4 tbsp pesto
4 large eggs
3 tbsp bread crumbs
fresh parmesan, grated, for topping
chili flakes, for serving
1. using a vegetable peeler, shave the 3 squash. in a large skillet over medium-low heat, add olive to coat bottom of pan. add squash & pesto & toss until well coated.
2. cook squash 1 minute & create 4 spaces for the eggs. crack an egg into each space. cook, covered, until eggs are set, about 15 minutes.
3. sprinkle with bread crumbs, grated parmesan, & chili flakes.