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Feta Eggs with Zucchini

Feta Eggs with Zucchini

The ultimate breakfast dish, Feta Eggs with Zucchini combines the creaminess of feta, the freshness of zucchini, and the protein of eggs for a delightful meal. Perfect for a quick breakfast or a light lunch, this easy recipe will soon be a favorite in your kitchen!
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon olive oil
  • 1/2 cup grated zucchini squeezed dry
  • 1/4 cup grated onion
  • 2 large eggs
  • 1 ounce feta cheese
  • crushed red pepper flakes optional

Equipment

  • Skillet
  • Grater

Method
 

  1. In a small nonstick skillet, heat the olive oil and add the onion and zucchini on medium heat until soft and golden.
  2. Add the feta cheese evenly over the zucchini and cook until melted, about thirty seconds.
  3. Carefully drop in the eggs and cover. Cook on low until the yolks are runny and set, or cooked to your liking.

Notes

  • Storage: Store any leftovers in an airtight container in the fridge for up to three days.
  • Freezing: It's not recommended to freeze this dish as the texture may change.
  • Pairing: This dish pairs wonderfully with toasted sourdough bread.
  • Meal Prep: Prep the zucchini and onion the night before to save time in the morning.
  • Serving: Serve with sliced avocado or fresh fruit for a balanced meal.