0 from 3 votes
Zucchini and Eggs Skillet Recipe
A quick skillet meal with sliced zucchinis and scrambled eggs, cooked together in one pan.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 166 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 onion large
- 1 zucchini medium
- 1 Tablespoon oil i.e Olive Oil, Sunflower Oil
- 1 Teaspoon oregano dried or Marjoram, you can use fresh herbs too
- ½ Teaspoon salt
- ⅛ Teaspoon Black Pepper Ground
- 2 eggs
- 1 Tablespoon parsley fresh chopped
Instructions
- Peel the onion, cut off the ends. Cut in half and slice your onion. Keep aside.
- Rinse zucchini well and cut off ends. Half and cut the zucchini into slices. Keep aside.
- Heat up the oil in a large skillet over a medium-high heat setting and sauté onion slices until they appear a bit soft.
- Stir in the zucchini slices and stir cook to incorporate. Keep over a medium high heat setting and sauté zucchini for a few minutes.
- Season with oregano (or marjoram), ground black pepper and salt. Mix it all in.
- Keep sautéing zucchini and onion until the texture looks almost cooked through.
- Reduce the heat setting. Make some space in the pan by pushing the veggies to the side and break in the eggs.
- Increase the heat again to a medium setting and watch the egg whites turn white. Start to scramble and mix them at the same time into the zucchini onion mix.
- If all looks cooked, turn off the heat and sprinkle freshly chopped parsley over the zucchini and eggs in the skillet.
- Serve up hot.
Cup of Yum
Notes
- I have set the serving for two, which is a smaller meal portion because we tend to serve this with a side dish salad and bread. If you are used to larger portions or if you are hungry, then the base recipe will be for one serving.
- I chose to make this with yellow zucchini summer squash, but you can use regular green zucchini too, the difference is just the color.
- Please, take a look at the post to see how you can turn this recipe into your own creation with additional ingredients.
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
164mg
(55%)
Sodium
654mg
(27%)
Potassium
411mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
452IU
(9%)
Vitamin C
22mg
(24%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 164mg | 55% |
| Sodium | 654mg | 27% |
| Potassium | 411mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.