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Nutrition Facts

Serving Size 1 (303g)

Recipe makes 4 servings

Calories 184
Calories from Fat 100 (54%)
Amount Per Serving %DV
Total Fat 11.2g 17%
Saturated Fat 2.9g 14%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 317mg 105%
Sodium 707mg 29%
Potassium 660mg 18%
Total Carbohydrate 10.3g 3%
Dietary Fiber 2.7g 10%
Sugars 5.2g
Protein 12.1g 24%

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Zucchini and Eggs

Recipe #318022 | 30 min | 10 min prep | add private note

By: Cypriot Cook
Aug 7, 2008

A delicious simple meal for all times. Healthy and one more use for zucchinis If you desire to have any meat added to it, feel free to cut slices of a sausage link and cook with the onion. Can also be served with cheese on top after it is cooked, or even wrapped in a tortilla for a breakfast burrito. This recipe is from Cyprus.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Slice the onion in long tin strips.
  2. 2
    Cut the zucchini in half length-wise, and then make thin slices of it.
  3. 3
    Break the eggs in a bowl and mix with the salt and pepper.
  4. 4
    In a frying pan, add the olive oil and onions.
  5. 5
    Cook onions until they begin browning.
  6. 6
    Add the zucchini and continue frying until the zucchini gets brownish and soft.
  7. 7
    Add the eggs in the frying pan and continue cooking.
  8. 8
    When the eggs cook, remove from heat and serve.

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Featured Reviews for This Recipe

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From: loof

On Oct 6, 2008

This recipe makes a great breakfast or light lunch. I left out the onion, and added a little crumbled bacon and shredded cheese as you suggested. I really enjoyed this easy and healthy treat - thanks for sharing! Made for Fall PAC 2008

1 person found this review helpful

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