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–+ servings
Fast Zucchini Breakfast Skillet

Fast Zucchini Breakfast Skillet: Quick, Wholesome Morning Bliss

A quick and nutritious breakfast option featuring zucchini, bell peppers, and scrambled eggs in just 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 medium Zucchini Substitute with yellow squash for a twist.
  • 4 large Eggs Consider tofu for a vegan alternative.
  • 1 small Onion Shallots work for a milder flavor.
  • 2 cloves Garlic Minced fresh garlic gives the best results.
  • 1 medium Bell Pepper Any color can be used.
  • 2 tablespoons Olive Oil Avocado oil or butter can be used.
  • 1 teaspoon Salt Sea salt is preferable.
  • 0.5 teaspoon Black Pepper Omit if sensitive to heat.
  • 1 teaspoon Paprika Sweet or smoked paprika can elevate the dish.
  • 1 cup Shredded Cheese Optional, try dairy-free cheese for lactose-free option.
  • 0.25 cup Fresh Herbs For garnish, parsley or chives work beautifully.

Equipment

  • Large skillet

Method
 

Preparation
  1. Wash and dice the zucchini, onion, and bell pepper into bite-sized pieces. Mince the garlic.
  2. In a large skillet, heat olive oil over medium heat for 1-2 minutes.
  3. Add diced onion and bell pepper. Sauté for 3-4 minutes until the onion is translucent.
  4. Add minced garlic and sauté for 1 additional minute.
  5. Incorporate zucchini, salt, black pepper, and paprika. Cook for 5-7 minutes until tender.
  6. Whisk the eggs in a bowl until frothy.
  7. Pour the whisked eggs over sautéed vegetables and cook for 2 minutes untouched.
  8. Gently stir the eggs into the mixture and cook for an additional 2-3 minutes.
  9. Garnish with fresh herbs and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 22gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in portions for up to 2 months.

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