Zucchini with Egg

Mediterranean Diet - Diet and Healthy

This is a dish my grandparents used to make. It is so simple, yet it is so yummy! It is great in the summer and even better with homegrown zucchini.

Brief

Prep 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 2

Yield: 2 servings

Zucchini with Egg

Ingredients

1 ½ tablespoons olive oil

2 large zucchini

cut into large chunks

salt and ground black pepper to taste

2 large eggs

1 teaspoon water

or as desired

Scallops Provencale

Diet and Healthy

Directions

Step 1

Heat oil in a skillet over medium-high heat; saute zucchini until tender about 10 minutes. Season zucchini with salt and black pepper.

Step 2

Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny about 5 minutes. Season zucchini and eggs with salt and black pepper.

Nutritional Information

Zucchini with Egg

Servings Per Recipe:2

Calories: 212.7

% Daily Value *

Protein: 10.2g 20%

Carbohydrates: 11.2g 4%

Dietary Fiber: 3.6g 14%

Sugars: 6g

Fat: 15.7g 24%

Saturated Fat: 3.1g 15%

Cholesterol: 186mg 62%

Vitamin A Iu: 889.5IU 18%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.8mg 49%

Vitamin C: 54.9mg 92%

Folate: 117.2mcg 29%

Calcium: 75.1mg 8%

Iron: 2.1mg 12%

Magnesium: 60.9mg 22%

Potassium: 913.4mg 26%

Sodium: 180mg 7%

Thiamin: 0.3mg 26%

Calories From Fat: 141.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.