Zucchini and Eggs

4.6

(116)

95 Reviews

25 Photos

A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.

Submitted by J. Moore

Updated on August 8, 2022

25

Prep Time:

5 mins

Cook Time:

5 mins

Total Time:

10 mins

Servings:

1

Yield:

1 serving

Jump to Nutrition Facts

Ingredients

2 teaspoons olive oil
1 small zucchini, sliced
1 egg, beaten
salt and pepper to taste

Directions

Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

Nutrition Facts (per serving)

184	Calories
16g	Fat
5g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 1
Calories 184
% Daily Value *
Total Fat 16g	20%
Saturated Fat 3g	16%
Cholesterol 139mg	46%
Sodium 76mg	3%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 7g	14%
Vitamin C 9mg	10%
Calcium 53mg	4%
Iron 1mg	6%
Potassium 362mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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