Zucchini With Scrambled Eggs
This Zucchini with Scrambled Eggs is a take on my childhood favorite side dish, Torai Anda! The neutral, mild taste of the zucchini paired with the soft, silky scrambled eggs makes this a favorite amongst the pickiest of eaters.
Servings: 3
Calories: 156kcal
Ingredients
- 2 tablespoons oil
- 1 onion diced
- 1 green chili chopped fine
- 1 teaspoon minced garlic
- 1 teaspoon salt or to taste
- 1 zucchini peeled and diced
- 2 eggs whipped
- cilantro as garnish
Instructions
- Heat up some oil on medium heat. Once the oil is hot, add the diced onion and saute till translucent. About 5 minutes.
- Add the garlic and stir till fragrant. Add the green chili and saute. Add the salt and zucchini. Stir and then cover to let the zucchini soften and cook through for about 15 minutes.
- Uncover, increase the heat to medium high and dry out the water. Lower the heat to low and add the whipped eggs. Stir gently till the eggs are cooked through. Serve immediately!
Video
Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 109mg | Sodium: 874mg | Potassium: 269mg | Fiber: 2g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 1mg
