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
ZUCCHINI WITH EGG
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.
Provided by Kristy
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
- 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.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 11.2 g, Cholesterol 186 mg, Fat 15.7 g, Fiber 3.6 g, Protein 10.2 g, SaturatedFat 3.1 g, Sodium 180 mg, Sugar 6 g
ZUCCHINI SCRAMBLE
Steps:
- In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from the heat; cover until cheese melts. Serve with tomato wedges if desired.
Nutrition Facts :
TOFU SCRAMBLE
This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don't skip the splash of water - it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.
Provided by Ali Slagle
Categories beans, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
- In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
- Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
- Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.
ZUCCHINI SCRAMBLED EGGS
This simple, healthy and veggie-packed dish is especially nice at breakfast with toast with a different texture to that of normal scrambled eggs. The servings are as a side dish.
Provided by NOOBchef
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop zucchini in half (so that it's semi-circle-shaped)and then slice thinly.
- Put onion in a small pan and cover with water. Bring to a simmer and cover for 10-15 minutes - until cooked.
- While the onions are cooking, steam zucchini. (If you prefer, you can saute them).
- Beat eggs and season with salt,pepper and mint.
- Drain onion and add it and the zucchini to the eggs. Mix well.
- Heat a nonstick pan (or use a tsp olive oil) over high heat. Pour the mixture into the pan and cook through in the same way you would scramble eggs - 'scrape' cooked eggs off the bottom and let uncooked liquid fall udnerneath.
- Enjoy !
Nutrition Facts : Calories 95.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 77.6, Carbohydrate 5.3, Fiber 1.1, Sugar 2.6, Protein 7.3
SCRAMBLED EGGS WITH ZUCCHINI
These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 9
Steps:
- Grate the zucchini on the large holes of a box grater or in a food processor.
- Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
- Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams
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