Zucchini & Jalapeno Scrambled Eggs
Zucchini and jalapeno scrambled eggs is a delicious breakfast dish that combines fluffy scrambled eggs with sautéed zucchini and spicy jalapenos.
Ingredients
- 2 medium zucchinis diced
- 1 jalapeno pepper finely chopped (adjust the amount according to spice preference)
- 4 large eggs
- 1 tablespoon butter or oil (for cooking)
- Salt and pepper to taste
Optional toppings:
- shredded cheese
- fresh herbs chopped (such as cilantro or parsley)
Instructions
- Heat a pan over medium heat and add the butter or oil.
- Add the diced zucchini and chopped jalapeno to the pan. Sauté them for about 4-5 minutes until they become slightly tender.
- In a bowl, whisk the eggs together until well beaten. Season with salt and pepper.
- Pour the beaten eggs into the pan with the sautéed zucchini and jalapeno. Stir gently to combine everything.
- Continue to cook the mixture, stirring occasionally, until the eggs are fully cooked and scrambled to desired consistency.
- Once the eggs are cooked, remove the pan from heat. Sprinkle shredded cheese on top if desired and allow it to melt slightly.
- Serve the zucchini and jalapeno scrambled eggs hot, with optional toppings like chopped fresh herbs for added freshness.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 92kcal (5%)Carbohydrates: 4g (1%)Protein: 8g (16%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mg (62%)Sodium: 83mg (4%)Potassium: 339mg (10%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 510IU (10%)Vitamin C: 22mg (27%)Calcium: 48mg (5%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
