Scrambled Eggs with Zucchini Recipe
A protein-rich vegan breakfast with tender zucchini, creamy scrambled eggs, and simple seasonings for a quick, colorful morning meal.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 medium zucchini diced or sliced
- 1 small onion diced
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- Optional: fresh herbs like parsley or chives
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté onions until translucent, about 3 minutes.
- Add zucchini and cook for 3–4 minutes until tender.
- Whisk eggs with salt and pepper in a bowl.
- Pour eggs over vegetables, stirring gently to scramble.
- Cook until eggs are softly set but still creamy.
- Garnish with fresh herbs and serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 30%
- Vitamin C: 25%
- Vitamin K: 20%
- Calcium: 8%
- Iron: 10%
Tips to Enhance Flavor
- Add smoked paprika or chili flakes for subtle heat.
- Swap olive oil for vegan butter for richer flavor.
- Mix in mushrooms or bell peppers for extra nutrients and texture.
- Serve with whole-grain toast for additional fiber.
- Sprinkle fresh herbs just before serving for vibrant aroma.