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
1.Stir the eggs and Asiago cheese together in a bowl; set aside.
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.
Sprinkle with fresh chopped parsley.
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