Zucchini and Eggs
User Reviews
4.8
15 reviews
Excellent
Zucchini and Eggs
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This protein-packed zucchini & eggs recipe is a delicious way to start the day; to mix things up, you can also add feta and dill to make it Greek-style.
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Ingredients
- 4 tablespoons extra virgin olive oil
- 1/2 cup (3 oz) yellow onion thinly sliced
- 1 clove garlic minced
- 2 medium (10 oz) zucchini diced
- 4 large eggs beaten
- Salt and freshly ground black pepper
Instructions
- In a skillet over medium-low heat, warm 2 tablespoons oil, add the onions and sauté until slightly translucent, about 4 minutes.
- Add the garlic and zucchini to the skillet and cook until the zucchini is browned, increasing the heat if needed, and stirring occasionally, 5 to 10 minutes. Use a slotted spoon to move the vegetables to a paper towel-lined plate to drain and discard any excess oil.
- Set the skillet over medium heat, add the remaining 2 tablespoons oil, then stir the vegetable mixture back into the skillet.
- Pour the eggs into the skillet and scramble with the vegetables until done to your liking, 3 to 5 minutes.
- Season to taste with salt and pepper and serve immediately.
Nutrition Information
Show Details
Serving
1serving
Calories
417kcal
(21%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
38g
(58%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
372mg
(124%)
Sodium
145mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 372mg | 124% |
| Sodium | 145mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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