Ham and Vegetable Skillet with Poached Eggs (Amy)

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Zucchini

  Summer squash, includes skin, cooked, boiled, drained, without salt

  ¼ cup, sliced or 45g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• Asparagus

  Raw

  ¼ cup or 34g

• Sliced ham

  Extra lean

  2 slice rectangle or 48g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Heat the olive oil in a medium skillet. Add the chopped ham and all vegetables. Season with salt and pepper and cook until ham is crisp and veggies are tender. Before serving, crack the eggs in a small bowl one at a time. Bring a pan of water to a simmer. Carefully add the eggs and turn off the heat. Cook for 4 minutes. Remove with a slotted spoon and serve on top of the vegetables.