Zucchini and Eggs The Best Recipes

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Zucchini and Eggs

"My Dad (who is Italian) used to rustle this anytime dish up for himself. When I become in my 20s in 1996, I flipped when I noticed it being served in a today's Greek restaurant as an appetizer. It's a perfect, tasty meal."

Ingredients :

4 eggs, lightly overwhelmed
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, sliced 1/eight- to at least one/four-inch thick
garlic powder, or to taste
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 aside.
Heat the olive oil in a huge skillet over medium-high warmth; cook the zucchini in the hot oil till softened and gently browned, approximately 7 mins. Season the zucchini with garlic powder, salt, and pepper. Reduce warmth to medium; pour the egg mixture into the skillet. Cook, stirring lightly, for approximately three minutes. Remove the skillet from the warmth and cover. Keep protected off the warmth until the eggs set, about 2 mins greater.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it lightly, and make easy-up less complicated.

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