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These 5-ingredient Feta Eggs with Zucchini take less than 10 minutes to make. An easy way to add veggies to your breakfast!Viral Feta Eggs with Zucchini
I’ve been seeing these viral feta eggs all over the internet, but I wanted to make them a bit healthier by adding some vegetables. With all the zucchini in my garden, these eggs turned out perfectly! I sautéed grated zucchini and onion, topped the veggies with feta and eggs, and cooked until the eggs were set but
still runny. For more easy egg recipes, try this Omelet Tortilla Breakfast Wrap, Avocado Toast with Egg, and Scrambled Eggs with Cottage Cheese.
Why This Recipe Works
These eggs are perfect any time of day. You can eat them by themselves or on toast, bagels, or tortillas.
These feta eggs are best eaten right after cooking, for a runny yolk. I don’t recommend making them in advance.More Egg Recipes You’ll Love Loaded Egg Muffins Cottage Cheese Egg and Sausage Frittata Bacon Spinach Breakfast Casserole Lox and Eggs with Onions Baked Eggs with Spinach
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Yield: 1 servings
Serving Size: 2 eggs with zucchini
In a small nonstick skillet, heat the oil and add the onion and zucchini on medium heat until soft and golden.
Add the feta cheese evenly over the zucchini and cook until melted, 30 seconds.
Carefully drop in the eggs and cover. Cook on low until the yolks are runny and set, or cooked to your liking.
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Serving: 2 eggs with zucchini, Calories: 284 kcal, Carbohydrates: 7.5 g, Protein: 17.5 g, Fat: 20.5 g, Saturated Fat: 7.5 g, Cholesterol: 397 mg, Sodium: 471 mg, Fiber: 1 g, Sugar: 3.5 g