Scrambled Eggs With Zucchini and Leek Recipe

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Ingredients:

Serving

Directions:

Wash and trim the ends from the Zucchinis.
Cut Zucchinis into slices (about 2 -3 mm).
Cut Leek into 2 - 3 mm slices and then cut these rings in half.
Heat a skillet on medium heat and add oil, butter and Zucchinis.
Stir gently until the Zucchinis start to brown slightly.
Whilst this is happening, break and add the eggs to a large beaker and stir the eggs gently so as to break the yolks. Do not whisk.
Add the Leek into the skillet and stir until the Leek softens .
Add the egg mixture into the skillet and gently fold the egg through the Zucchini and Leek.
Keep folding and stirring so that all the egg cooks evenly and the vegetables have been well mixed.
Do not over cook. Serve immediately onto warm toast and sprinkle with a little salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	350.36 Kcal (1467 kJ)
Calories from fat	167.18 Kcal
		% Daily Value*
Total Fat	18.58g	29%
Cholesterol	343.49mg	114%
Sodium	170.69mg	7%
Potassium	574.27mg	12%
Total Carbs	32.36g	11%
Sugars	8.9g	36%
Dietary Fiber	4.56g	18%
Protein	16.3g	33%
Vitamin C	30.4mg	51%
Vitamin A	0.1mg	3%
Iron	6.3mg	35%
Calcium	184.7mg	18%

Amount Per 100 g
Calories	105.31 Kcal (441 kJ)
Calories from fat	50.25 Kcal
		% Daily Value*
Total Fat	5.58g	29%
Cholesterol	103.24mg	114%
Sodium	51.3mg	7%
Potassium	172.61mg	12%
Total Carbs	9.73g	11%
Sugars	2.68g	36%
Dietary Fiber	1.37g	18%
Protein	4.9g	33%
Vitamin C	9.1mg	51%
Iron	1.9mg	35%
Calcium	55.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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