Ingredients
Scale
- 1 tbsp olive oil
- 1 medium zucchini, diced
- 1 cup mushrooms, sliced
- 1/2 bell pepper, diced
- 1/4 onion, diced
- 2 eggs
- Salt and pepper to taste
- 1/4 tsp garlic powder
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced zucchini, mushrooms, bell pepper, and onion. Sauté for 5 minutes.
- Whisk eggs in a bowl with salt, pepper, and garlic powder.
- Pour eggs over the vegetables and stir occasionally until fully cooked.
- Garnish with fresh parsley and serve warm.
Notes
- Use a non-stick pan for easier cooking.
- Substitute eggs with tofu for a vegan version.
- Add cheese if desired.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stir-fry
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg