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Zucchini and Eggs Skillet Recipe

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3.8 from 59 reviews

A simple and nutritious Zucchini and Eggs Skillet recipe perfect for a quick, healthy breakfast or light meal. This dish combines sautéed onions and zucchini with scrambled eggs, seasoned with oregano and fresh parsley for a flavorful, satisfying experience.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Vegetables

  • 1 large Onion
  • 1 medium Zucchini
  • 1 tablespoon Parsley, fresh chopped

Seasonings & Oils

  • 1 tablespoon Oil (i.e., Olive Oil or Sunflower Oil)
  • 1 teaspoon Dried Oregano (or Marjoram, fresh herbs optional)
  • ½ teaspoon Salt
  • ⅛ teaspoon Ground Black Pepper

Protein

  • 2 Eggs

Instructions

  1. Prep onion: Peel the onion and cut off the ends. Slice the onion in half and then thinly slice each half. Set aside.
  2. Prep zucchini: Rinse the zucchini thoroughly and cut off the ends. Slice the zucchini in half lengthwise, then cut into slices. Set aside.
  3. Sauté onion: Heat the oil in a large skillet over medium-high heat. Add the sliced onions and sauté until they become slightly soft and translucent.
  4. Sauté zucchini: Add the zucchini slices to the skillet with the onions. Stir well and continue cooking over medium-high heat, allowing the zucchini to soften.
  5. Season: Sprinkle the oregano, salt, and ground black pepper over the mixture. Stir to combine the flavors evenly throughout the vegetables.
  6. Cook vegetables: Continue sautéing the zucchini and onion mixture until the vegetables are almost fully cooked and tender but still retain some texture.
  7. Add eggs: Reduce the heat to low-medium. Push the vegetables to the side of the pan to create space and crack the eggs directly into the empty area.
  8. Cook eggs and combine: Increase the heat to medium and watch for the egg whites to turn opaque. Begin to scramble the eggs gently, mixing them into the zucchini and onion mixture until cooked through and well blended.
  9. Top with parsley: Once cooked, remove the skillet from the heat and sprinkle the freshly chopped parsley over the top for a fresh, herbaceous finish.
  10. Serve: Serve the zucchini and eggs skillet hot directly from the pan for a wholesome and satisfying meal.

Notes

  • Use fresh herbs like oregano or parsley for a brighter flavor if available.
  • You can substitute oil type based on preference; olive oil adds a richer taste.
  • Add a pinch of red chili flakes if you prefer a bit of heat.
  • This recipe can be doubled easily for more servings.
  • Serve with toasted bread or a side salad for a complete breakfast or light lunch.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Calorie

Find it online: https://ellarecipe.com/zucchini-and-eggs-skillet-recipe/