Ingredients20 m servings 213 cals
- Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
- 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; 15.7 g fat; 11.2 g carbohydrates; 10.2 g protein; 186 mg cholesterol; 180 mg sodium. Full nutrition
ReviewsRead all reviews 7
Zucchini – it’s good for breakfast too! As an Italian who grew up with this humble dish herself (using the summer zucchini bounty from Grandma’s and Mom’s plentiful gardens) I can vouch for its...
We make this a lot on the weekends, I like to add fresh sliced garlic while the zucchini is sautéing, sprinkle some oregano and hot pepper flakes to flavor it up. Serve it on a lightly toasted...
08.13.16 ~ A good, simple and quick breakfast to prepare. I like veggies in my eggs but had never tried it with zucchini. I liked it. Added a few sliced tomatoes and a dry English muffin and had...
Fried up 1 medium zucchini, then added a chopped tomato and green onion w salt and pepper. Added an egg and some oregano. Nice, especially if I don't want to use cheese.
Great idea. I added about 1/4 of a white onion and 1 clove of garlic. Delicious.