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Carb Buster Breakfast

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 serving
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1 tablespoon olive oil

1/2 medium onion, cut into chunks 

1/2 cup diced yellow squash 

1/2 cup diced zucchini 

Salt and freshly ground black pepper 

1 tomato, sliced thickly 

1 teaspoon vinegar 

2 eggs 

1 slice cheese (Monterey Jack, Cheddar, Swiss, etc.) 


  1. Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the yellow squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside.
  2. Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
  3. Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack the eggs into the water and allow them to swirl around in the water until they begin to set. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.
  4. Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side. Sprinkle the eggs with salt and pepper and serve!

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