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    You are in: Home / Recipes / Scrambled Eggs With Zucchini and Leek Recipe
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    Scrambled Eggs With Zucchini and Leek

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    OzeWez's Note:

    Getting the kids to eat green vegies is always hard. This meal will have them coming back for more and its simple to make. I like it because it uses those small zucchinis that are always abundant when the zucchini plant starts to produce fruit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash and trim the ends from the Zucchinis.
    2. 2
      Cut Zucchinis into slices (about 2 -3 mm).
    3. 3
      Cut Leek into 2 - 3 mm slices and then cut these rings in half.
    4. 4
      Heat a skillet on medium heat and add oil, butter and Zucchinis.
    5. 5
      Stir gently until the Zucchinis start to brown slightly.
    6. 6
      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.
    7. 7
      Add the Leek into the skillet and stir until the Leek softens .
    8. 8
      Add the egg mixture into the skillet and gently fold the egg through the Zucchini and Leek.
    9. 9
      Keep folding and stirring so that all the egg cooks evenly and the vegetables have been well mixed.
    10. 10
      Do not over cook. Serve immediately onto warm toast and sprinkle with a little salt.

    Ratings & Reviews:

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    Nutritional Facts for Scrambled Eggs With Zucchini and Leek

    Serving Size: 1 (307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.6
     
    Calories from Fat 177
    67%
    Total Fat 19.7 g
    30%
    Saturated Fat 7.4 g
    37%
    Cholesterol 439.0 mg
    146%
    Sodium 202.6 mg
    8%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.1 g
    16%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    leeks

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