Zucchini with Egg

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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.



Step: 1

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

Step: 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.


Per Serving: 213 calories; protein 10.2g; carbohydrates 11.2g; fat 15.7g; cholesterol 186mg; sodium 180mg.

Eat healthy breakfast to continue the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to take on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feeling full all day , and not want likely grab a snack out of the vending machine before break .

Make fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge 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 find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.

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