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
Why This Recipe Is A Must Try
This dish combines creamy eggs with the fresh crunch of zucchini and the salty tang of feta. It’s a quick, nutritious meal that feels both comforting and light. Perfect for breakfast, brunch, or a simple dinner.
Cooking Tips
- Grate the zucchini finely to help it cook evenly and blend well with the eggs.
- Cook the zucchini first to remove excess moisture and prevent watery eggs.
- Use low heat when scrambling to keep the eggs soft and creamy.
- Cook the zucchini first to remove excess moisture and prevent watery eggs.
- Use low heat when scrambling to keep the eggs soft and creamy.
Directions
Warm some olive oil in a skillet over medium-high heat. Toss in the chopped onion and zucchini, cooking them until they’re nice and tender and most of the liquid has cooked off. Once that’s ready, pour the beaten eggs right into the pan and sprinkle in some fresh dill for flavor. Crumble the feta cheese over the top as the eggs begin to set. Keep gently stirring everything together until the eggs are cooked through but still soft, which should take about five minutes. Serve warm and enjoy!
Serving Options To Try
Serve with toasted whole grain bread or warm pita for a satisfying meal. A side of fresh tomatoes or a simple green salad pairs nicely and adds a refreshing touch.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan or microwave to avoid overcooking and drying out the eggs.
