Scrambled Eggs with Zucchini

My Dad (who’s Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It’s a perfect, tasty meal.

Step: 1

Stir the eggs and Parmesan cheese together in a bowl; set aside.

Step: 2

Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Per Serving: 147 calories; protein 7.6g; carbohydrates 1.6g; fat 12.5g; cholesterol 188.2mg; sodium 150.1mg.

Eating healthy breakfast to continue the day has become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and make keep you feel full longer, and less likely grab a snack out of the street food before break .

Making fruit a morning habit is easy . Simply put the fruit in your refrigerator next to the milk or on the table next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.