Zucchini-Parmesan Scrambled Eggs
Zucchini-Parmesan Scrambled Eggs bring together creamy curds with tender, garlicky zucchini and a nutty lift from grated Parmesan. It’s a light, Italian-leaning bite that tastes fresh and comforting, perfect for a quick weekday breakfast or a simple brunch, and just as welcome as a light dinner with toast or a side salad.
- Prep10 hrs
- Cook15 hrs
- Serves4
- DifficultyEasy
- 1
In a medium bowl, mix the eggs with the Parmesan cheese; set aside.
- 2
Warm the olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring now and then, until softened and lightly browned, about 7 minutes. Season with the garlic powder, salt, and pepper.
- 3
Lower the heat to medium; pour the egg mixture over the zucchini. Cook, stirring gently, for about 3 minutes. Take the skillet off the heat, cover, and let it sit until the eggs are set, about 2 minutes more.
- Calories 134.69 kcal Moderate
- Protein 7.72 g Moderate
- Carbs 1.95 g Moderate
- Total Fat 11.23 g Moderate
- Saturated Fat 2.47 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 177.74 mg High
- Sodium 148.92 mg Moderate
- Fiber 0.72 g Low Source
- Sugar 0.84 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 62.45 mg Low Source
- Iron 0.99 mg Low Source
- Potassium 109.31 mg Low Source
- Vitamin A 94.9 mcg_rae Moderate
- Vitamin C 2.59 mg Low Source
- Vitamin D 3.0 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Garlic 🧄