Description
A hearty, veggie-packed breakfast featuring zucchini and mushrooms, perfect for a nutritious start to your day.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 cup of mushrooms, sliced
- 1 small onion, chopped
- 2–3 cloves of garlic, minced
- 4 large eggs
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add diced zucchini and sliced mushrooms. Sauté until tender and lightly browned, about 5-6 minutes.
3. Sprinkle in garlic powder, salt, and pepper. Stir well.
4. In a separate bowl, whisk the eggs until well combined.
5. Pour eggs into the skillet with the vegetables and stir gently.
6. Continuously stir over medium heat, folding the eggs until set to desired doneness.
7. Sprinkle chopped parsley and add cheese if desired before serving.
Notes
For a vegan version, replace eggs with crumbled tofu or chickpea flour.
Feel free to add other vegetables like bell peppers or spinach for more flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 12
- Cholesterol: 200