1/2 cup chopped onion
1 teaspoon vegetable oil
1/4 cup water
2 teaspoons instant chicken bouillon
2 cups coarsely shredded carrots (about 2 large)
2 cups frozen Western-style hash brown potatoes (about 6 oz)
2 cups coarsely shredded zucchini
1-1/2 teaspoon dried dill weed
6 Eggs

Sauté onion in oil in large nonstick skillet over medium heat until tender, 3 to 5 minutes. Add water and bouillon; stir until bouillon is dissolved. Add carrots, potatoes, zucchini and dill; mix well.

Cook, covered, over medium heat until heated through, about 10 minutes. Press 6 indentations (about 2-inch diameter) into vegetable mixture with back of spoon.

Bread and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8 to 10 minutes.

Nutritional information per serving (1/4 of recipe):
196 calories; 9 gm total fat; 317 mg cholesterol; 347 mg sodium; 18 gm carbohydrate; 12 gm protein.

Recipe source: American Egg Board