Discover the authentic taste of Eggs with zucchini: a simple and delicious dish with fresh ingredients and Italian flavor. Try it now!
Step 1 of 4: Wash the zucchini and cut it into julienne strips, removing all excess water by squeezing it.
Step 2 of 4: Pour the oil and zucchini into a pan, season with salt, and cook for 10 minutes over low heat.
Step 3 of 4: Open the eggs and pour them over the zucchini, well spaced apart, season with salt and add the chives.
Step 4 of 4: Cook for about 10 minutes, but the cooking time is up to you according to your preferred doneness.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
| Average values | Per serving141 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 376 kJ90 kcal | 266 kJ64 kcal |
| Fat | 5.3 g | 3.76 g |
| of which saturated fatty acids | 1.92 g | 1.36 g |
| Carbohydrates | 1.57 g | 1.11 g |
| of which sugars | 1.48 g | 1.05 g |
| Fibre | 1.07 g | 0.76 g |
| Protein | 8.49 g | 6.02 g |
| Salt | 0.08 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
