SK Collective

Two people sharing a medley of ideas and projects with each other and the world.

Summer Squash, Basil & Goat Cheese Egg Skillet


I’m fighting off a summer cold, and when I left work early today, I knew it was time for some healing comfort food! Nothing makes me feel better than to eat something bursting with vegetables.

This egg skillet isn’t exactly a new idea, and you could put whatever you want in it, but it’s definitely a comforting dish, and a good alternative to making up a big pot of soup.IMG_9053

Summer Squash, Basil & Goat Cheese Egg Skillet

Serves 1


1 small yellow summer squash (a really little one!) cut into medallions

About 1/2 small zucchini cut into medallions

1/2 cup sliced mushrooms

1/2 small onion, diced

1/2 cup shredded purple cabbage

1/2 cup fresh spinach

Fresh basil (however much you want 4 – 5 leaves or so)

Goat cheese (2 tbsp, more, less, it’s up to you!)

1 – 2 eggs

Butter or olive oil


Warm olive oil in a skillet over medium heat. Fry onions until translucent, set aside. Fry zucchini and summer squash medallions until soft and slightly browned (flipping so they brown on both sides).

Add the cabbage to the pan and saute until soft. Add mushrooms and saute until soft. Add the spinach and stir, it will wilt almost right away. Add fresh basil and stir.

Add a little bit of water to the pan. Make a well in the centre of the pan and crack your egg into it. Cover the pan and let it steam until the egg whites are cooked.

Sprinkle with as much goat cheese as you want!


One comment on “Summer Squash, Basil & Goat Cheese Egg Skillet

  1. skcollective
    August 1, 2013

    Horray! You poached an egg! – K

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This entry was posted on August 1, 2013 by in Breakfast.
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