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Zucchini and Eggs

Zucchini and Eggs

The ultimate comfort food, Zucchini and Eggs brings a delightful blend of fresh flavors and textures. This easy weeknight dinner is packed with nutrients and is sure to satisfy your cravings. You won't be able to resist trying this wholesome dish tonight!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 small onion diced
  • 1 clove garlic 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

Equipment

  • Chef's Knife
  • Cutting Board
  • Skillet

Method
 

  1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
  2. Add sliced zucchini and Italian seasoning; sauté until tender, about 3 to 4 minutes.
  3. Spread the zucchini, onion, and garlic in an even layer in the skillet. Pour the beaten eggs over the zucchini.
  4. Cook until eggs are firm, about 1 to 4 minutes. Season with salt and pepper to taste.
  5. Serve warm, sprinkled with fresh herbs for garnish.

Notes

  • Storage: Leftovers can be stored in the fridge for up to 3 days in an airtight container.
  • Freezing: While not recommended for best texture, you can freeze cooked portions. Thaw and reheat gently.
  • Pairing: Serve with toast, a simple salad, or steamed vegetables for a complete meal.
  • Add-ins: Consider adding cheese such as feta or goat cheese for a tangy twist.
  • Spice it up: Add red pepper flakes or hot sauce for those who love a kick.
  • Vegetable substitution: Feel free to swap zucchini with other vegetables like bell peppers or spinach.