Eggs, Zucchini and Parmesan

Eggs, Zucchini and Parmesan


96 people made this

A really simple way with zucchinis but it makes them a perfect breakfast or lunch. Use fresh garlic instead of the garlic powder.


Serves: 4 

  • 4 eggs, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 zucchini, sliced in 1/2 cm slices
  • 1/4 teaspoon garlic powder, or to taste
  • 1 pinch salt and ground black pepper to taste

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Stir the eggs and Parmesan cheese together in a bowl; set aside.
  2. Heat the olive oil in a large frypan 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 frypan. Cook, stirring gently, for about 3 minutes. Remove the frypan from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

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