Spring onions and zucchini scrambled eggs are quick and easy for a nutritious breakfast. Served with smoked salmon - rich with omega-3s - and cherry tomatoes for extra vitamins. This low-carb and paleo-friendly dish is simple yet delicious.
Ingredients
- 1/2 medium green zucchini
- 1.5 tablespoons olive oil
- 2 spring onions scallion, white and green parts chopped
- 1/2 clove of garlic finely diced
- 1/4 teaspoon onion powder or curry powder both are optional but tasty
- 1/4 teaspoon salt + a pinch of pepper
- 4 eggs
- 1 tablespoon chopped dill other herbs can be used
- 80 g smoked salmon more or less
- A few cherry tomatoes if you like
Instructions
- Slice the zucchini into thin matchsticks, also knows as julienning, and set aside.
- In a medium frying pan, heat olive oil over medium heat. Add most of the chopped onion (reserve the chopped green parts for garnish). Sauté for a minute, stirring a couple of times, then add the garlic, zucchini, onion powder, salt and pepper. Cook, stirring a few times, for about 2 minutes until softened.
- Whisk the eggs and pour into the pan. Scramble together with the vegetables for about a minute, until just cooked through. Sprinkle with fresh dill and serve with salmon and tomatoes, or other preferred sides.
Nutrition
Calories: 279kcal | Carbohydrates: 3g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 337mg | Sodium: 445mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg
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