Zucchini and Eggs
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.
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
Serving: 1serving | Calories: 417kcal | Carbohydrates: 7g | Protein: 13g | Fat: 38g | Saturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 145mg | Fiber: 1g | Sugar: 3g