Scrambled Eggs with Zucchini recipe

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Ingredients

4 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, sliced 1/8- to 1/4-inch thick
garlic powder, or to taste
salt and ground black pepper to taste

Nutrition Info

147.2 calories
carbohydrate: 1.6 g
cholesterol: 188.2 mg
fat: 12.5 g
fiber: 0.3 g
protein: 7.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 150.1 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

Recipe Yield

4 servings

Recipe Note

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.

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