This dish of Zucchini And Eggs is going to become your new favorite breakfast. Give it a try today!
How have I never thought of mixing zucchini and eggs before now? I eat spinach and eggs at least four times a week, and I always have zucchini in my fridge. It boggles my mind how good this is and why it took me so long to discover this incredible dish.
Zucchini is one of my favorite vegetables because there are so many ways to enjoy it. I love to use it in place of pasta, thanks to my handy dandy spiralizer, and it takes only a few minutes to create incredibly long “spaghetti-style” strands. Raw zucchini is excellent for dipping or chopped for salads. You can stuff, sauté, bake, fry, broil, roast, and even grill zucchini. But you don’t know what you’re missing if you haven’t served it with scrambled eggs!
Can we also talk for a moment about how pretty this dish is? The dark green skin of the zucchini really makes a statement against the yellow eggs, and it’s like having a garden on your plate. When you have a dish that is this easy to make, yet it brings so much freshness and flavor to a meal, it’s hard not to get excited.
Are Zucchini and Eggs Healthy?
Eggs are a healthy way to start the morning. They are low in calories and carbohydrates yet high in protein, which helps you focus and be energized to begin your day. The zucchini provides vitamins A and C and fiber, and the onions provide vitamins B6 and C.
To make this zucchini and eggs recipe even healthier, consider adding fresh herbs like basil, parsley, or cilantro for a pop of color and additional nutrients. You can also add extra egg whites to increase the protein of the dish without adding more fat.
Different Ways To Prepare The Eggs
The recipe calls for pouring the beaten eggs over the vegetables and letting them cook until firm and set. It doesn’t get much easier than that. However, if you desire, you can use a spatula to stir the eggs and vegetables in the pan, creating scrambled eggs and zucchini.
Another option is cracking the eggs over the veggies without beating them. If you go this route, let the whites of the eggs cook through, and cook the yolks to your liking. I usually cook my eggs to a medium doneness, so the yolk is still runny. I’ve made this dish all three ways; it is great no matter how you prepare the eggs.
How to make ahead and store
To prep ahead, you can cut the onion, garlic, and zucchini and store them in zipper bags or airtight containers until ready to cook. Once you make the zucchini and eggs, store leftovers in the fridge for up to 3 days. Of course, they taste best fresh while the eggs are still warm and fluffy.
Serving Suggestions
Zucchini and eggs can be a quick weekday breakfast or part of a deluxe weekend brunch that also features dishes like these Air-Fryer Breakfast Potatoes, sizzling Bacon In the Oven, Cheddar Biscuits With Buttermilk, and Fruit Salad. Don’t forget that you can also enjoy breakfast for dinner any time you’d like!
Ingredients
- 1 tablespoon olive oil
- 1/2 small onion diced
- 1 garlic clove minced
- 1 small zucchini sliced
- 1/4 teaspoon Italian seasoning
- 2 large eggs beaten
- Salt to taste
- Ground black pepper to taste
- Fresh herbs for garnish, such as chopped cilantro or parsley
Instructions
- Heat olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until the onion is translucent.
- Add sliced zucchini and Italian seasoning; sauté until tender, about 3 to 4 minutes.
- Spread the zucchini, onion, and garlic in an even layer in the skillet. Pour the beaten eggs over the zucchini.
- Cook until eggs are firm, about 1 to 4 minutes. Season with salt and pepper to taste.
- Serve warm, sprinkled with fresh herbs for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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