Zuchinnni and Eggs

By apanda

Ingredients
  • One of my favorite summer breakfasts…great lunch or dinner too!

  • 4 eggs, lightly beaten (may substitute egg beaters)

  • 2 tablespoons grated Asiago cheese

  • 2 tablespoons olive oil

  • 1 zucchini, sliced 1/8- to 1/4-inch thick 1 medium onion, chopped

  • garlic powder, or to taste

  • salt and ground black pepper to taste

  • fresh chopped parsley

Directions
  1. 1.Stir the eggs and Asiago cheese together in a bowl; set aside.

  2. 2.Heat the olive oil in a large skillet over medium-high heat; cook the zucchini and onion 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.

  3. Sprinkle with fresh chopped parsley.


Nutritional Facts

Servings
4
Servings Per Recipe
4
Amount Per Serving
Calories
147
Total Fat
12.5g
Cholesterol
214mg
Sodium
208mg
Total Carbs
1.6g
Dietary Fiber
0.3g
Protein
7.6g

breakfast breakfast lunch eggs zucchini

2 replies

Debe Pendice
Debe Pendice 2009-08-07 17:28:59 -0500 Report

This is a true staple at are house. We change the cheese up to others all the time. But the asiago is truely the best. Thanks for adding…Debe

Debe Pendice
Debe Pendice 2009-08-07 17:28:59 -0500 Report

This is a true staple at are house. We change the cheese up to others all the time. But the asiago is truely the best. Thanks for adding…Debe