Zucchini with Egg recipe

All Recipes Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Ingredients

1 ½ tablespoons olive oil
2 large zucchini, cut into large chunks
salt and ground black pepper to taste
2 large eggs
1 teaspoon water, or as desired

Nutrition Info

212.7 calories
carbohydrate: 11.2 g
cholesterol: 186 mg
fat: 15.7 g
fiber: 3.6 g
protein: 10.2 g
saturatedFat: 3.1 g
servingSize: -
sodium: 180 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium-high heat, saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.

  2. Beat eggs with a fork in a bowl, add water and beat until evenly combined. Pour eggs over zucchini, cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.

Recipe Yield

2 servings

Recipe Note

This is a dish my grandparents used to make. It is so simple, yet it is so yummy! It is great in the summer and even better with homegrown zucchini.

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