Zucchini and Eggs The Best Recipes

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Zucchini and Eggs

"My Dad (who's Italian) used to rustle this whenever dish up for himself. When I turned into in my 20s in 1996, I flipped once I noticed it being served in a contemporary Greek eating place as an appetizer. It's an ideal, tasty meal."

Ingredients :

4 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, sliced 1/eight- to 1/4-inch thick
garlic powder, or to flavor
salt and floor black pepper to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

Stir the eggs and Parmesan cheese together in a bowl; set apart.
Heat the olive oil in a massive skillet over medium-high warmness; cook the zucchini in the hot oil till softened and lightly browned, about 7 mins. Season the zucchini with garlic powder, salt, and pepper. Reduce warmth to medium; pour the egg combination into the skillet. Cook, stirring lightly, for approximately three minutes. Remove the skillet from the warmth and cover. Keep included off the warmth till the eggs set, about 2 mins more.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it calmly, and make smooth-up less difficult.

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