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Ingredients 0/6
What Makes This Dish So Tasty
A quick and healthy option packed with protein and fresh vegetables. The creamy feta adds a tangy flavor that pairs perfectly with the tender zucchini. It’s a satisfying meal that works well for breakfast, lunch, or dinner.
Kitchen Tips
- Use a non-stick pan to prevent the eggs from sticking.
- Cook zucchini just until tender to keep a nice bite and avoid sogginess.
- Whisk eggs thoroughly for a fluffy texture.
- Cook zucchini just until tender to keep a nice bite and avoid sogginess.
- Whisk eggs thoroughly for a fluffy texture.
Directions
Warm a little olive oil in a skillet over medium-high heat. Toss in the chopped onion and zucchini, cooking them until they’re nice and tender and most of the liquid has cooked off. Then, pour the beaten eggs right into the skillet and sprinkle in some dill for flavor. Crumble the feta cheese over the top. Keep stirring gently until the eggs are fully cooked but still soft, which should take about 5 minutes. Serve warm and enjoy!
Serving Combinations
Serve with a side of toasted whole-grain bread or a fresh green salad. A sprinkle of fresh herbs like parsley or dill can brighten the flavors. For a heartier meal, add some sliced avocado or cherry tomatoes on the side.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan over low heat to avoid overcooking the eggs. It’s best enjoyed fresh but can also be eaten cold if needed.
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