Scrambled Eggs with Zucchini and Feta
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/breakfast/scrambled-eggs-with-zucchini-and-feta
About this recipe
Scrambled eggs with zucchini and feta are a quick, warm skillet breakfast that pairs creamy eggs with a light vegetable component and bold cheese. A brief sauté softens the zucchini while keeping it delicate, and feta added at the end provides a salty, slightly creamy accent. Cook the zucchini before adding the eggs so it releases some moisture without making the scramble watery. Keep the heat low and stir gently until the eggs are soft and creamy. Serve immediately with bread, while the feta is warm but not fully melted.
Ingredients
Servings: 2
4 eggs
1 tablespoon butter or olive oil
2 slices bread, for serving
100 g zucchini
40 g feta cheese
Steps
Cut the zucchini into small dice, crumble the feta, and beat the eggs in a bowl.
Heat the butter or olive oil in a skillet and cook the zucchini for 2–3 minutes, until slightly softened.
Pour the eggs over the sautéed zucchini and cook over low heat, drawing the mixture from the edges toward the center, until the scrambled eggs are soft and slightly moist.
Add the feta at the end, stir gently, and serve right away with the bread.
Estimated nutrition
Rate this recipe
2 ratings
Comments