Skillet Eggs and Zucchini
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
226
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.8 μg | (68 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel and cube the onion. Rinse and slice the zucchini thinly. Rinse the tomatos and cut into narrow wedges. Heat the oil in a nonstick skillet.
2.
Cook the onions and zucchini over medium heat, stirring occasionally, for 4-5 minutes. Season with salt and pepper.
3.
Crack each egg into a cup and slide onto vegetables, then season with salt and cook over low heat for 8-10 minutes, or until the whites are just set. Serve with tomato wedges on plates, sprinkled with chives.
