Friday, March 10, 2017

Zucchini and Eggs

Zucchini and Eggs

4 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, sliced 1/8-1/4 inch thick
garlic powder, to taste
salt and black pepper, to taste

1. Stir the eggs and Parmesan cheese together in a bowl; set aside.
2.  Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt and pepper.  Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Full recipe here

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