Looking for a quick, nutritious, and incredibly tasty breakfast that your whole family will love? This zucchini and parmesan egg skillet is a true morning lifesaver. With just a few simple ingredients and minimal prep time, you can make a dish that’s light, flavorful, and full of protein — perfect for busy mornings or lazy brunches.
🥒 Ingredients
1 medium zucchini
1 cup (100 g) grated Parmesan cheese
4 eggs
1/2 tablespoon butter (or a small knob of butter)
Fresh chopped parsley (optional)
Salt and black pepper to taste
👩🍳 Preparation
Prep the zucchini:
Wash the zucchini thoroughly and grate it using the large holes of a grater. Place the grated zucchini in a strainer and gently squeeze out any excess moisture. This step is key — too much water can make your eggs soggy.
Beat the eggs:
In a large bowl, whisk the eggs with a pinch of salt and black pepper until smooth and well mixed.
Combine ingredients:
Add the grated zucchini and Parmesan cheese to the eggs. Stir until you get a well-blended, creamy mixture.
Cook it:
Heat a non-stick skillet over medium heat and melt the butter. Pour in the egg mixture.
For scrambled eggs, stir gently as it cooks.
For an omelet style, let it set and cook undisturbed until golden underneath, then flip or fold.
Garnish and serve:
Once golden and cooked through, remove from heat. Sprinkle with chopped fresh parsley or your favorite herbs for extra flavor and a beautiful finish.
🌿 Extra Tips & Variations
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