Use What You Have
Zucchini and Eggs Recipe
Cook Time: 5 minutes
Ingredients:
- 2 teaspoons olive oil
- 1 small zucchini, sliced
- 1 egg, beaten
- Salt and pepper to taste
Directions:
- Heat a small skillet over medium heat.
- Pour in the olive oil and saut the zucchini until it becomes tender, about 3-4 minutes.
- Spread the zucchini into an even layer in the skillet.
- Pour the beaten egg evenly over the zucchini.
- Cook until the egg is firm, about 2-3 minutes. You can flip it if you prefer a more even cook.
- Season with salt and pepper to taste. Serve hot and enjoy!
Nutrition Facts (per serving):
| Calories | 184 |
|---|---|
| Total Fat | 16g (20% DV) |
| Saturated Fat | 3g (16% DV) |
| Cholesterol | 139mg (46% DV) |
| Sodium | 76mg (3% DV) |
| Total Carbohydrates | 5g (2% DV) |
| Dietary Fiber | 1g (5% DV) |
| Total Sugars | 3g |
| Protein | 7g (14% DV) |
| Vitamin C | 9mg (10% DV) |
| Calcium | 53mg (4% DV) |
| Iron | 1mg (6% DV) |
| Potassium | 362mg (8% DV) |
* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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