Ingredients
Scale
- 2 medium zucchinis, diced
- 4 large eggs
- 1 cup bell peppers (mixed colors), diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash and dice the zucchini, bell peppers, onion, and mince the garlic.
- In a large skillet over medium heat, warm olive oil until shimmering.
- Add diced onion; sauté until translucent (about 3 minutes).
- Stir in bell peppers and zucchini; cook until tender (around 5 minutes).
- Add minced garlic and season with salt and pepper; cook for an additional minute.
- Create a well in the center of the skillet and crack in eggs. Scramble gently until cooked through (about 2 more minutes).
- Serve hot with fresh herbs or toppings of your choice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 270
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg
Keywords: - For added creaminess, mix in crumbled feta cheese or shredded cheese. - Swap zucchini for spinach or mushrooms for different flavor profiles. - Customize with spices like red pepper flakes for extra heat.
