Go Back
–+ servings
Zucchini and eggs with parmesan cheese in black frying pan with wood spoon.

10 Minute Scrambled Eggs With Zucchini

By: Jessica Ashcroft
5 from 1 vote
Scrambled eggs with zucchini features tender sauteed zucchini, fluffy, peppery eggs, and grated Parmesan cheese. This recipe is perfect for a quick and healthy side dish.
Print Recipe Pin Recipe Save Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 97 kcal

Ingredients
 
 

  • 2 medium-sized zucchini
  • 1 tablespoon olive oil
  • ½ cup frozen diced onion
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 4 eggs
  • ¼ cup Grated Parmesan cheese

Instructions
 

  • Wash and cut zucchini into ¼" thick circles. Heat olive oil in a large frying pan over medium heat.
  • Add the zucchini and diced onion to the warm pan. Season with salt, pepper, and garlic powder. Stir frequently until zucchini and onion are browned and cooked through.
  • Whisk eggs together in a small bowl.
  • Move the vegetables to one side and pour the eggs into the pan. Stir the eggs around to cook until just set.
  • Mix the cooked eggs together with the zucchini in the pan and finish with Parmesan cheese.

Video

EQUIPMENT

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 314mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 1mg
Love this recipe? Share it on Social!Mention @ashcroftfamilytable or tag #ashcroftfamilytable!