Zucchini scramble with onion, red pepper and tomato sauce
Enjoy a healthy and delicious zucchini scramble packed with fresh veggies! Made with sautéed onion, red pepper, and zucchini, and topped with savory tomato sauce, this quick and easy recipe is perfect for breakfast or brunch. Ready in minutes and full of flavor!
- 14 Apr 2024
- Cook time 10 min
- Prep time 2 min
- 3 Servings
- 6 Ingredients
Zucchini scramble with onion, red pepper, and tomato sauce is a quick and delicious meal perfect for any time of the day. This dish is colorful, nutritious, and easy to prepare, making it a fantastic option for a wholesome breakfast, lunch, or dinner.
Ingredients:
Instructions:
- Finely chop the onion.
- Dice the red pepper.
- Slice the zucchini into thin half-moons.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Add the diced red pepper and continue to cook for another 3-4 minutes until it starts to soften.
- Add the sliced zucchini to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
- Pour the tomato sauce into the skillet with the cooked vegetables.
- Stir well to combine and let it simmer for 2-3 minutes until the sauce is heated through.
4. Scramble the Eggs:
- Push the vegetables to one side of the skillet, creating a space for the eggs.
- Pour the beaten eggs into the empty space in the skillet.
- Allow the eggs to set slightly, then gently scramble them with a spatula.
- Once the eggs are mostly cooked but still slightly runny, mix them into the vegetables and sauce.
- Season the scramble with salt and pepper to taste.
- Cook everything together for another 1-2 minutes until the eggs are fully cooked and well combined with the vegetables and sauce.
- Plate the zucchini scramble and enjoy it hot as a hearty breakfast or light lunch.
Tips:
- Make sure to dice the vegetables uniformly to ensure even cooking.
- For added flavor, you can sprinkle some herbs like basil or oregano into the scramble.
- Cook the vegetables until they are just tender to maintain some texture.
- If you like your scramble a bit spicier, consider adding a pinch of chili flakes.
- Serve the scramble immediately to enjoy it at its freshest and best texture.
Your zucchini scramble with onion, red pepper, and tomato sauce is now ready to be served. This delightful dish not only looks vibrant but is also packed with flavor and nutrients. Enjoy it as is or with a slice of toast for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 110kcal | 4% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 3.22g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.67g | 6% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 140mg | 26% |
| Vitamin B1 0.13mg | 10% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 1.32mg | 8% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 72mg | 84% |
| Vitamin E 1.74mg | 12% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.69mg | 15% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 600mg | 18% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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