Description
A nutritious and flavorful breakfast sandwich combining sautéed zucchini and fluffy scrambled eggs, perfect for starting your day.
Ingredients
Scale
- 2 medium-sized fresh zucchini, sliced
- 4 large eggs
- Fresh herbs (basil or chives), chopped
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
- 4 slices of whole grain or sourdough bread
Instructions
- Slice the zucchini into thin rounds or half-moons.
- Heat a skillet over medium heat and add butter or olive oil.
- Add the zucchini and sauté for about 3-4 minutes until tender and slightly golden.
- Whisk the eggs in a bowl, season with salt and pepper.
- Pour the eggs over the sautéed zucchini and let cook undisturbed for about a minute, then gently stir.
- Mix in the chopped herbs and cook until the eggs are fluffy and just set.
- Toast the bread until golden brown.
- Prepare the sandwich by placing the egg and zucchini mixture on one slice of toasted bread, topping with the second slice.
- Slice in half and enjoy warm!
Notes
Use a non-stick skillet for best results. Avoid overcooking the eggs for a fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 250mg
Keywords: zucchini, egg sandwich, healthy breakfast, vegetarian, quick meal