Best Scrambled Eggs With Zucchini And Feta Recipes
FETA EGGS
A very TASTY way to add zip to boring scrambled eggs.
Provided by Kerry
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 2 g, Cholesterol 197.8 mg, Fat 8.9 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 434.9 mg, Sugar 1.3 g
ZUCCHINI SCRAMBLED EGGS
Doesn't look like much, but tastes good! Super easy even for those of us who don't usually cook! My husband loves these, and the kids didn't mind the visible vegetables.
Provided by wellknell
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Grate zucchini and press out excess moisture. Drain.
- Crack eggs into a large nonstick pan over low heat. Gently break yolks and marble into whites. Add zucchini and salsa as eggs cook. Cook until eggs are almost set, about 5 minutes. Grate in Cheddar cheese; cook until melted, about 2 minutes more. Stir and season with salt and pepper.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 5.8 g, Cholesterol 394.3 mg, Fat 17.2 g, Fiber 1.4 g, Protein 19.4 g, SaturatedFat 7.6 g, Sodium 513.1 mg, Sugar 3.3 g
SCRAMBLED EGGS WITH ZUCCHINI
My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal.
Provided by LinH
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Stir the eggs and Parmesan cheese together in a bowl; set aside.
- Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 1.6 g, Cholesterol 188.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 150.1 mg, Sugar 1 g
CHEF JOHN'S SUMMER SCRAMBLED EGGS
Cooking isn't about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don't care; I have toast. Try to find a goat milk feta cheese for this; it's awesome!
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
- Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
- Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 9.7 g, Cholesterol 574.8 mg, Fat 33.1 g, Fiber 2 g, Protein 23.1 g, SaturatedFat 9.4 g, Sodium 755.5 mg, Sugar 2 g
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