1 Delicious and Healthy Breakfast Zucchini Skillet with Eggs For a Comforting Morning
Breakfast Zucchini isn’t exactly what comes to your mind to prepare for the first meal of the day, but after trying this recipe, you’ll think twice. Making an excellent breakfast skillet out of fresh zucchini should now be on everyone’s breakfast agenda! It just takes a few minutes longer to prepare these squash-flecked scrambled eggs than ordinary scrambled eggs, and it’s a great way to use up any zucchini you might have in your veggie drawer. The low-carb vegetable goes well with baked products like muffins or bread. Additionally, it’s a simple way to get your greens in early in the day.
It might be possible to make this dish entirely from zucchini, but adding some other aromatics, such as shallot and garlic, really enhances the flavors in the skillet. I like to add shallot and poblano to mine before topping it with eggs and hot sauce. Avocado can also be added to this recipe for a deeper flavor.
Delicious and Healthy Breakfast Zucchini with Eggs For a Comforting Morning
1. Ingredients to Make Breakfast Zucchini with Eggs
- 2 teaspoons of extra virgin olive oil
- Zucchini, shredded in 1 cup (about 1 small)
- Shredded half of a poblano
- 1 shallot, chopped 1 garlic clove, sliced 1/4 cup parmesan cheese, grated
- two huge eggs
- Pepper and salt
- ketchup, garnish
- Scallion, adornment
2. Instructions to Make Breakfast Zucchini with Eggs
2.1 Preparations for Breakfast Zucchini with Eggs:
Prepping the garlic involves removing the peel from the cloves and trimming the tips. Cut each one in half. Feel free to use more (or fewer) depending on your preference and the size of your cloves, . Place them aside once done.
Rinse a small to medium-sized zucchini thoroughly under running water to prep it. Simply trimming the ends and slicing them in half lengthwise, chop them into 12-inch quarters. Slice the zucchini again lengthwise at 1-inch intervals, keeping the skin on.
To prepare the onion, cut it lengthwise into slices that are 14 inches thick, as we did for the caramelized onions.
Finally, mince some fresh, flat-leaf Italian parsley for garnishing.
2.2 Making Breakfast Zucchini with Eggs
1/ Grate the poblano pepper and zucchini using a box grater. Slice the garlic cloves and shallot. Combine all of the vegetables in a medium size bowl
2/ Over medium-high heat, add olive oil to a medium-sized skillet. When the mixture is heated, add the zucchini mixture and sprinkle a little salt and pepper over the vegetables. Without stirring, allow the mixture to cook for 3 to 4 minutes so the vegetables can start to brown.
3/ Cook the vegetables while occasionally stirring them until they are crisp around the edges. Create two holes for eggs in the zucchini mixture. Add the eggs, then cover the entire skillet with parmesan.
4/ Cook the eggs for around two minutes for the whites to mostly set. After that, place a lid on the skillet and steam the eggs for 30 seconds, just long enough to set the whites on top.
5/ Serve the skillet while it’s still hot and garnished with spicy sauce and scallions.
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