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)
- 50–80 g smoked salmon and a few cherry tomatoes (if you like)
- Slice the zucchini into thin matchsticks, also knows as julienning, and set aside.
- 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.
- 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