Eggs with Zucchini and Mushroom
Here is a delicious breakfast for those summer months when zucchini is plentiful. I like cooking zucchini and mushrooms together; the flavors pair well and they have similar cooking times.
My favorite way to cook this dish is to first make bacon in my cast-iron pan. After the bacon is done cooking, I remove it and cook this dish in the bacon grease in the pan.
1 medium zucchini, thinly sliced
1 1/2 cups thinly sliced mushrooms
1/2 medium yellow onion, finely chopped
1/2 cup shredded cheese
Fat for cooking - ghee, lard, or bacon grease
Heat a large frying pan on medium heat. Add 2 tbsp cooking fat. Add onions and mushrooms and cook for 5 minutes, stirring frequently. Add zucchini, and salt and pepper to taste. Cook, stirring frequently.
The zucchini and mushrooms will release liquid during cooking. They are ready when both are soft and wilty, and the liquid is gone from the pan. This takes about 15 minutes.
Clear 4 small circles in the pan, and break one egg into each circle. Sprinkle cheese over the eggs and veggies. Cook for 4 minutes, then cover and continue to cook until eggs are set.
Serve and enjoy!