Sautéed Broccoli and Zucchini with Fried Egg

Sautéed Broccoli & Zucchini with Fried Egg

You guys…June is totally kicking my butt!

Is it REALLY the 18th already?!?!

I can’t even.


I’ve been so busy with so many things – at work and in my personal life – and there haven’t been enough hours in the day for me to write up and photograph a proper recipe in quite some time. I’m hoping to pop out at least one good one next Saturday, but…the way my month has been going…haha…busy busy busy! 

WELL, in the interim, I want to post this. Starting today, I started a new series on my Instagram feed – click here for your viewing pleasure, but of course! – which I am called “Screenshot Recipe Sunday”. After talking with both my followers and my fellow food bloggers / food Instagrammers, I’ve heard pretty loud and clear that a lot of y’all, while you love visiting food blogs, also love recipes that are simple to just take a screenshot of on their phones. I’m attempting to embrace that – goodness knows I love the same thing – and this was my first entry, a simple mix of sautéed veggies with a fried egg.

It’s insanely easy and customizable, and…well…pretty damn easy. While I will be posting the recipes on Instagram, I will also be posting them here each week.

I hope you enjoy this!

Sautéed Broccoli and Zucchini with Fried Egg

Sautéed Broccoli & Zucchini with Fried Egg
(Serves 1)


– 2 tablespoons neutral-flavored oil (I use Nutiva Refined Coconut Oil)
– 1 medium zucchini, diced
– 1 cup broccoli florets, roughly chopped
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1 tablespoon butter or ghee or neutral-flavored oil
– 1 egg


1.) Heat sauté pan over medium-high heat. Add oil; once oil is shimmering, add vegetables. Season with garlic powder and salt. Cook for 5 – 7 minutes or until vegetables are cooked through. Scrape up any brown bits, but don’t allow vegetables to get burned. Remove from heat, place vegetables on a plate, and set aside.

2.) In a small saute or frying pan, heat butter (or alternative) over medium heat. Gently crack egg into pan and cook as desired; as photographed, a sunnyside up fried egg will take roughly 5 minutes to cook, as all of the whites should be set before serving. Remove from pan and place on top of vegetables. EAT.

green shakshuka single serving

Green Shakshuka [Single Serving]

One of the most popular recipes on my blog has been my single serve Shashuka. That posts gets hits every single day, and, every now and then, it just blows up if some other website picks up the link. I’m so pleased that y’all love this so much! Shakshuka is, largely, a dish for at least two people, though I have seen plenty of people down a skillet of it with no issues. (You do you!) As a person that cooks for herself nine times out of ten, I enjoy making individual-sized versions of traditionally larger meals. I figured it’d be fun to tweak my original recipe and green it up a lil’ bit.

green shakshuka single serving

I’m sure I’ve said this before, but I love vegetables for breakfast. People have questioned me when they’ve seen me eat leftover salads in the morning or if I sauté up a bunch of greens and root vegetables with some avocado or a fried egg. What rule is in place that allows vegetable consumption to be suddenly okay past noon, but not before, save for in an omelette or a smoothie? Vegetables in the morning make me feel so great! The nutrients within them sure beat any doughnut by a long shot, and the sugars that are in some fruits leave me feeling a bit lousy come late morning. Vegetables, with protein, sustain me the best.

green shakshuka single serving

You could surely switch up which greens you want to use in this dish, but I found this combination of Brussels sprouts, kale, and zucchini made me the happiest. Oh, and can we talk about the way the sprouts crisp up so wonderfully along the edges of the cast iron skillet? OH, BABY!

green shakshuka single serving

This meal is pretty guiltless, healthy, hearty, and endorphin-inducing.

Green Shakshuka [Single Serving]
(Serves One…if you were unable to deduce that)


– 1 to 2 eggs
– 1/2 small yellow or white onion, diced
– 2 kale leaves, washed, deribbed, and torn into small pieces
– 5 – 6 Brussels sprouts, shredded
– 1/2 large zucchini, shredded
– 1 teaspoon garlic powder
– 1/4 teaspoon cumin
– 1 or 2 shakes of turmeric (optional, but highly suggested!)
– 2 tablespoons olive oil, divided into 1 tablespoon servings
– Cilantro, for garnish (optional)
– Salt and pepper, to taste

Before We Get Started…

– This recipe is best baked in an 8″ – 9″ oven-safe skillet. Though I tested my original shakshuka recipe in a skillet and a ramekin, I have not tested this recipe in a ramekin.

– When prepping the vegetables, it may seem like it all won’t fit in the pan; no worries! The kale will wilt down, much like spinach. Refer to Step #3 for more specifics.

– If you are vegan and want to ditch the egg, this recipe works just as well if you sauté and bake all of these wonderful vegetables and spices together!


1.) Preheat oven to 375°F.

2.) In large bowl, toss Brussels sprouts and kale with garlic powder, cumin, turmeric (optional), and one tablespoon of olive oil. Set aside. Add shredded zucchini to colander and allow to drain for 5 minutes; press gently with clean dish towel or paper towel to expedite the process, if desired. Leave zucchini set aside.

3.) In an 8″ – 9″ oven-safe skillet, add one tablespoon of olive oil and heat over medium heat. Add onions and cook for two to three minutes or until translucent. Be careful not to brown them! Add half of the Brussels sprouts / kale mixture to skillet and cook for 5 minutes, stirring occasionally. Once vegetables start to soften and kale wilts down, add remaining half of the Brussels sprouts / kale mixture and cook until kale starts to wilt. Add in zucchini, stir to combine. and cook for an additional minute.

4.) Use back of spoon to create a shallow dent in the middle of the vegetable mixture. Gently crack egg(s) into dent. Place in oven and cook for 7 – 10 minutes or until whites are set and yolk is set to preference. Remove from oven and eat immediately!

sautéed zucchini and tomatoes with basil

Sautéed Zucchini & Tomatoes with Basil

This heat wave in NYC is absolutely ridiculous right now. I’m looking at the forecast for the week. So far, it’s reading that Monday will be 97, Tuesday will be 93, Wednesday will be 95, Thursday will be 91…

I bet ConEd is going to love giving me my utilities bill in a couple of weeks. This gal is gonna owe them a lot. My A/C, on the other hand, is flashing that “clean filter” light at me, and I’m just trying to ignore it until this heat wave passes.

I’ve been waking up early on Saturdays and strolling up to the Inwood Greenmarket. Yesterday was a hot morning, so hot that the newly-laid asphalt on Isham Street was sticking to the bottom of my sneakers! (Good look.) However, the summer vegetable haul is currently fierce. There are some vendors selling zucchinis and yellow summer squashes that are roughly the size of newborn babies! I could cradle them, if I wanted to! (Okay, perhaps, that would look a little strange in the middle of a greenmarket…) Along with the summer squash, the tomatoes and herbs are abundant. I’ve been picking up loads of fresh basil and dill, much to my heart’s content.

I love sautéing zucchini and tomatoes together quite regularly, and putting a fried egg on top makes it hearty. However, have you ever added freshly chopped basil into sautéed vegetables? The moment that basil hits the heat, the smell is absolutely incredible.



This meal is quick, fresh, and filling. Between chopping and sautéing, you’ve got a great meal in less than 15 minutes. This meal is summer on a plate, and it tastes great, no matter how hot it is outside…or your kitchen.

sautéed zucchini and tomatoes with basil

Sautéed Zucchini & Tomatoes with Basil
(Serves 1 as a meal, 2 as a side)


– 2 small zucchinis or 1 large zucchini
– 1 large tomato, seeded and diced, or 8 – 10 cherry / grape tomatoes, quartered
– 1 clove garlic, minced, or 1 teaspoon garlic powder
– 2 tablespoons olive oil
– 4 – 6 basil leaves, chopped in a chiffonade

Optional Ingredients:
– 1 tablespoon butter or 1 tablespoon olive oil
– 1 egg

Before We Get Started…

– Though it may go without saying, the egg is optional. Omit it for a vegan option.


1.) In a large pan or wok, bring olive oil to eat over medium heat. Add zucchini, tomato, and garlic and cook for 5 minutes or until cooked to preference. Add basil and cook for 30 more seconds. Remove from heat and serve. Top with optional fried egg; cook in olive oil or butter for approximately 3 minutes on each side or to preference.

breakfast galette bacon eggs chives

Breakfast Galette

Can I just say what a pain in the neck it has been to post lately? I have oodles of recipes in waiting, but no time to edit photos or post content. Thank goodness I went to Connecticut this weekend and have no plans this evening! This quiet time is much appreciated. I need to stick to my content calendar instead of having a social life. Ha! SUMMER GOALS: Stick to that content calendar, girl!

Moving on…

This past weekend, I went home to Connecticut to visit my parents. As the only child, the pressure is always on to make it home for birthdays and parent holidays. I have no other siblings to pawn it all off onto. (Haha.) So, off to Canaan I went for Father’s Day! I do love to cook when I’m home, namely because I have two willing recipe testers and good natural lighting. Admittedly, I tend to go the sweeter route when making breakfasts, because Papa is a sugar fiend. Cinnamon rolls and baked oatmeal pans are quite common. However, I was feeling the urge for something saltier, something savorier. Plus, the chives in my parents’ backyard were just begging to be cut and used!

fresh chives

This recipe, originally, was going to be made on puff pastry, something more akin of a breakfast tart. However, after spending an ungodly amount of money on good Gruyère, the price of puff pastry made me low-key irritated. Ha! I decided to go the galette route, because I love pre-made pie crusts. Though I advocate for making things from scratch nine times out of ten, pre-made pie crusts are my favorite “cooking crutch”. They are wonderfully versatile. I’m sure Sandra Lee would be proud.

breakfast galette bacon eggs chives

Breakfast Galette
(Serves 4)


– 1 pre-made pie crust, rolled out
– 4 ounces Gruyère cheese
– 4 ounces ricotta cheese
– 8 strips bacon, cooked and drained
– 2 – 4 eggs
– Salt & pepper, to taste
– Chives, for garnish


1.) Preheat oven to 425 °F. Lightly grease baking sheet or place parchment paper on baking sheet. Unroll and place pie crust on baking sheet. Set aside.

2.) In a large skillet, cook bacon until browned and cooked through, but not totally crisp. Place on paper towels to drain. If skillet is not large enough for all bacon, cook in batches.

3.) In a small bowl, combine Gruyère and ricotta. Season with salt and pepper, to taste. Gently spread cheese mixture in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.

4.) Place bacon on top of cheese mixture, being sure it is uniformly covered. Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary.

5.) Bake galette for 15 minutes or until edges are slightly golden. Remove from oven. Crack eggs on top of galette and return to oven for 7 – 10 minutes or until egg whites are set and yolks are soft; cook up to 12 minutes for a harder yolk. Remove from oven, garish with chives, if desired, and serve immediately.


breakfast galette bacon eggs chives

quinoa vegetable bake

Quinoa Vegetable Bake

Oh, May. ‘Tis the month to put that last-chance effort into getting that perfect (or passable) summer body. Goodness knows I’ve been attempting to dial down the occasional junk and up my veggie and protein counts. I’ve been going to the gym at 8 a.m. on Saturdays and doing an hour of cardio and lifting, followed by a nutritious breakfast.

quinoa vegetable bake

Then I’ll ruin it by doing something like going down to Ice & Vice for the second time in a week and eating more Food Baby and Opium Den.

It’s always a struggle.

quinoa vegetable bake

This Quinoa Vegetable Bake is great for many reasons: It makes a great lunch or dinner, it makes an acceptable savory breakfast, and it stores well throughout  the week.

Maybe I should talk to the guys at Ice & Vice into turning this recipe into one of their ice cream flavors, so I can kill two birds with one stone? Eh? Maybe?

Quinoa Vegetable Bake
(Serves 6)


– 1/2 cup quinoa, rinsed and uncooked
– 1 cup water
– 1 large carrot, shredded
– 1 small zucchini, diced
– 2 cups broccoli florets, finely chopped
– 1 small yellow or white onion, finely chopping
– 2 cloves garlic, minced
– 2 eggs
– 1 cup fresh mozzarella, cubed small
– Cheddar cheese, shredded, for topping (optional)

Before We Get Started…

I’ve baked this recipe in a few different vessels, but have had the most luck in an 8″ x 8″ inch pan, a standard bread pan, or a pie pan. If serving for guests, it’s fun to present it in different fashions.


1.) Preheat oven to 375°F. Lightly grease baking pan. Set aside.

2.) In a small saucepan, bring water to a boil and add quinoa; reduce water to a simmer, cover saucepan, and cook for 15 – 20 minutes or until quinoa has absorbed liquid and cooked through.

3.) Combine quinoa with all vegetables, eggs, and mozzarella in large bowl and mix until incorporated. Spread into baking pan and place in oven. Bake for 25 – 30 minutes. Remove from oven and allow to cool slightly before serving. Top with shredded cheddar cheese, if desired.