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
What Makes This Recipe Special
Fresh, light, and full of flavor. The combination of tender zucchini and salty feta adds a nice twist to classic scrambled eggs. It’s quick to make and perfect for a healthy breakfast or brunch.
Cooking Advice
- Use a non-stick pan to prevent the eggs from sticking.
- Cook the zucchini until just softened to keep a bit of crunch.
- Stir gently and cook on low heat for creamy, soft eggs.
- Cook the zucchini until just softened to keep a bit of crunch.
- Stir gently and cook on low heat for creamy, soft eggs.
Directions
Lightly heat some olive oil in a skillet over medium-high heat. Add the chopped onion and zucchini, cooking them until they’re soft and most of the moisture has cooked off. Crack the eggs straight into the pan and sprinkle in some dill for flavor. Crumble the feta cheese over the top. Gently stir everything together and cook until the eggs are just set, which should take about five minutes. Serve warm and enjoy!
Best Ways To Serve
Serve with toasted bread or a side of fresh salad for a complete meal. A sprinkle of fresh herbs like parsley or dill can brighten the flavors. Add a few cherry tomatoes for extra color and freshness.
Food Storage Guide
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan or microwave to avoid overcooking the eggs. It’s best enjoyed fresh but can be a good option for a quick next-day meal.
