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Egg and zucchini scramble

Zucchini Egg Scramble

  • Author: Irena Macri
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2
  • Category: Breakfast
  • Method: Scrambled
  • Cuisine: Australian
  • Diet: Gluten Free


Spring onions and zucchini scrambled eggs are quick and easy for a nutritious breakfast. Served with omega-3’s rich smoked salmon and cherry tomatoes for extra vitamins. This low-carb and paleo-friendly dish is simple yet delicious.


  • 1/2 medium green zucchini
  • 1.5 tablespoons olive oil
  • 2 spring onions (scallion), white and green parts chopped
  • 1/2 clove of garlic, finely diced
  • 1/4 teaspoon onion powder or curry powder (both are optional but tasty)
  • 1/4 teaspoon salt + a pinch of pepper
  • 4 eggs
  • 1 tablespoon chopped dill (other herbs can be used)
  • 5080 g smoked salmon and a few cherry tomatoes (if you like)


  1. Slice the zucchini into thin matchsticks, also knows as julienning, and set aside.
  2. In a medium frying pan, heat olive oil over medium heat. Add most of the chopped onion (reserve the chopped green parts for garnish). Sauté for a minute, stirring a couple of times, then add the garlic, zucchini, onion powder, salt and pepper. Cook, stirring a few times, for about 2 minutes until softened.
  3. Whisk the eggs and pour into the pan. Scramble together with the vegetables for about a minute, until just cooked through. Sprinkle with fresh dill and serve with salmon and tomatoes, or other preferred sides.


  • Serving Size: Half of the egg scramble, 30 g smoked salmon + 3 cherry tomatoes
  • Calories: 365
  • Sugar: 3.3 g
  • Sodium: 460.3 mg
  • Fat: 23.8 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 6.7 g
  • Fiber: 1.8 g
  • Protein: 32.4 g
  • Cholesterol: 418.5 mg

Keywords: Eggs, Scrambled Eggs, Breakfast, Paleo, Whole30, Gluten-free, Low-Carb, Keto

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