Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Zucchini, Egg with English Muffin
A protein-packed breakfast sandwich featuring a soft-poached or scrambled egg and sautéed zucchini ribbons on a toasted whole-wheat muffin. A light spread of pesto or cream cheese adds a gourmet touch to this quick morning meal. It’s a clever and delicious way to incorporate more green vegetables into your breakfast routine.
A protein-packed breakfast sandwich featuring a soft-poached or scrambled egg and sautéed zucchini ribbons on a toasted whole-wheat muffin. A light spread of pesto or cream cheese adds a gourmet touch to this quick morning meal. It’s a clever and delicious way to incorporate more green vegetables into your breakfast routine.
Ingredients
- 1 tbsp Olive Oil
- 250 g Zucchini, cut into large chunks
- 1 piece(s) Egg
- 1 cup Water
- 1/4 tsp Salt and Ground Black Pepper
- 1 tbsp English Muffin
Instructions
- Cut the English muffin in half and toast for about 1 minute.
- Heat oil in a skillet over medium-high heat. Saute zucchini until tender, about 10 minutes.
- Beat the egg with a fork in a bowl. Add water and beat until evenly combined.
- Pour eggs over zucchini, cook and stir until eggs are scrambled and no longer runny, about 5 minutes.
- Season zucchini and eggs with salt and black pepper.
- Serve with English Muffin.
Storage and Meal Prep Tips
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