Zucchini Eggs
This simple and easy zucchini and eggs recipe uses fresh veggies to make a healthy, low carb, gluten free dish. Sprinkle with shredded cheese to serve.
Ingredients
- 1 tablespoons butter
- ½ small onion diced
- 1 small zucchini thickly sliced into quarter rounds
- 2 garlic scapes chopped or 1 small garlic clove, pressed
- 3 large eggs
- 2 tablespoons milk
- ¼ cup cheddar cheese
- Tabasco sauce
Instructions
- Melt butter in a large sauté pan over medium-low heat. Add diced onion, zucchini, and garlic scapes; cook until the veggies are crisp-tender.
- Meanwhile, whisk together eggs and a few splashes of milk. When veggies are just crisp-tender, pour egg mixture into the pan.
- Allow the eggs to cook a bit, and then begin stirring and turning over. Continue cooking until eggs are solid and opaque. We like our eggs a wee bit browned, so I let them cook longer.
- Sprinkle with shredded cheddar cheese and Tabasco and serve.
Notes
Garlic scapes are only available for a couple of weeks in the late spring to early summer, and typically only in the northern US and southern Canada. This is because they grow from hard-neck garlic which does not grow in warmer climates. (Not sure about other parts of the world.) Garlic scapes are typically available only in farmer's markets; I've never seen them in a grocery store. If you've never used garlic scapes before, head over to this page for some tips and more delicious recipes.
If you can't find garlic scapes, feel free to use one small clove of garlic. This recipe makes only one large serving or two pretty small servings, so you probably don't want to use more than one small clove or you will be breathing garlic fire for days.
Nutrition
Calories: 522kcal | Carbohydrates: 19g | Protein: 31g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 621mg | Sodium: 517mg | Potassium: 606mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1679IU | Vitamin C: 32mg | Calcium: 390mg | Iron: 4mg
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!