Eggs are scrambled with feta, zucchini, and onions to provide a tasty but quick and simple breakfast. Due to the feta, these eggs don’t require salt, but if your feta isn’t as salty, you may need to add salt to taste.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 teaspoon olive oil, or as needed
- ½ small onion, sliced
- ½ medium zucchini, sliced
- 2 eggs, beaten
- ¼ teaspoon dried dill weed
- 1 ounce feta cheese, or to taste
Instructions
- Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
- Cook and stir until eggs are set, about 5 minutes.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 397 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 468 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was excellent. I eyeballed the amounts of most of the ingredients and added about a tablespoon of whole milk to the eggs before beating. My feta was salted so I added no extra salt. Turned out delicious.
Surprisingly tasty! I do think salt is necessary here, regardless of feta. I add a pinch to the onion/zucchini mixture while sauteeing which really helped bring out the flavors of the vegetables. Very easy to make and a healthy, filling breakfast – or in my case, dinner! I sprinkled a bit of extra feta over top before serving. I did need to adjust the salt a bit at the end with a couple twists of my sea salt grinder. The dill really makes the dish, and I imagine using fresh dill would be even tastier.