![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Q8dB9beTPajZX-Nl1krHBoPCN2Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6559927-44b9ea082165431a866b34c0d6e43da4.jpg)
Ingredients
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1 teaspoon olive oil, or as needed
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½ small onion, sliced
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½ medium zucchini, sliced
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2 eggs, beaten
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¼ teaspoon dried dill weed
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1 ounce feta cheese, or to taste
Directions
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Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
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Cook and stir until eggs are set, about 5 minutes.
Nutrition Facts (per serving)
290 | Calories |
21g | Fat |
9g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 1 | |
Calories 290 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 8g | 40% |
Cholesterol 397mg | 132% |
Sodium 468mg | 20% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 6% |
Total Sugars 5g | |
Protein 18g | 36% |
Vitamin C 19mg | 22% |
Calcium 220mg | 17% |
Iron 3mg | 14% |
Potassium 468mg | 10% |
* 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.