1 Zucchini and 2 Eggs (Golden Zucchini Egg Tortilla)

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Description

This simple and wholesome recipe transforms just 1 zucchini and 2 eggs into a golden, fluffy, and flavorful dish. Perfect for breakfast, lunch, or a light dinner, it resembles a Spanish tortilla or frittata with zucchini, giving a soft inside and crispy golden crust. With just a few basic ingredients, you can make a healthy, protein-rich, and satisfying meal in under 20 minutes.

 Ingredients For 1 Zucchini and 2 Eggs (Golden Zucchini Egg Tortilla)

  • 1 medium zucchini (about 200 g), diced or grated

  • 2 large eggs

  • 1 small potato (optional, for extra texture) – diced and pre-cooked

  • 2 tbsp onion (chopped, optional)

  • 2 tbsp shredded cheese (cheddar, mozzarella, or parmesan – optional but tasty)

  • 1 tbsp olive oil or butter

  • Salt & black pepper to taste

  • Fresh herbs (parsley or chives) for garnish

 Instructions

  1. Prepare zucchini

    • Wash and dice (or grate) the zucchini.

    • If grated, lightly squeeze out excess water with a towel.

  2. Cook base vegetables (optional step)

    • Heat olive oil in a non-stick pan.

    • Add onion and potato cubes (if using), cook until softened and lightly golden.

    • Add zucchini, sauté for 3–4 minutes until tender.

  3. Whisk eggs

    • In a bowl, beat 2 eggs with salt, pepper, and cheese (if using).

  4. Combine & cook

    • Pour eggs over the cooked zucchini mixture in the pan.

    • Spread evenly, reduce heat to low, cover, and cook for 5–7 minutes until set.

    • For extra crisp top, flip carefully OR place pan under a broiler for 2–3 minutes.

  5. Garnish & serve

    • Sprinkle with fresh parsley or chives.

    • Slice into wedges and serve warm.

 Servings

  • Makes 2 servings (or 1 very generous serving).

 Nutritional Info (per serving, without cheese & potato)

  • Calories: ~140 kcal

  • Protein: 8 g

  • Carbs: 6 g

  • Fat: 9 g

  • Fiber: 1.5 g

(With cheese/potato, calories will increase slightly.)

 Benefits

  • Low-carb & protein-rich – great for weight management.

  • Nutrient-packed – zucchini provides vitamin C, potassium, and fiber.

  • Quick & easy – ready in under 20 minutes with minimal ingredients.

  • Versatile – can be eaten for any meal and pairs well with salad, bread, or dips.

 Notes & Tips

  • Use a non-stick pan to avoid sticking.

  • For a creamier texture, add a splash of milk or cream to the eggs.

  • Spice it up with paprika, chili flakes, or Italian herbs.

  • You can replace zucchini with carrots, spinach, or mushrooms.

  • Works both as a main dish or side dish.

Q&A

Q1: Can I bake this instead of pan-frying?
👉 Yes! Pour mixture into a greased baking dish and bake at 180°C (350°F) for 15–20 minutes.

Q2: How do I make it fluffier?
👉 Add a pinch of baking powder or separate egg whites and beat them before folding into yolks.

Q3: Can I meal prep it?
👉 Yes! Store slices in the fridge up to 3 days. Reheat in skillet or microwave.

Q4: What can I serve it with?
👉 Fresh salad, crusty bread, avocado slices, or Greek yogurt dip.

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