Zucchini & Egg Breakfast Skillet 🥒🥕🍳✨

A light, protein-packed breakfast—zucchini, carrots, and eggs cooked together for a dish that’s filling yet waistline-friendly.

Ingredients

• 1 zucchini
• ½ tsp salt
• ½ onion, finely chopped
• 1 carrot, grated
• Green onion, chopped
• 4 eggs

Directions

1. Prep veggies: Grate zucchini, chop onion, and grate carrot. Set aside.
2. Sauté: In a nonstick skillet, cook onion, carrot, and zucchini with a pinch of salt until softened.
3. Add eggs: Crack eggs directly into skillet. Stir gently to scramble with vegetables, or leave whole for a sunny-side style.
4. Cook: Continue cooking until eggs are set to your liking.
5. Finish: Sprinkle with chopped green onion. Serve hot.

Tips

• Extra flavor: Add garlic or paprika for a savory kick.
• Protein boost: Mix in a handful of chickpeas or lentils.
• Serving idea: Pair with whole-grain toast or avocado slices.

Caption & Engagement

Caption: “Zucchini & Egg Breakfast Skillet—lighter than meat, creamy, and energizing! 🥒🥕🍳✨”

• Comment prompt: “Would you scramble the eggs or keep them sunny-side?”
• Rotating closers: “Save for your next healthy breakfast.” • “Tag a friend who loves veggie meals.” • “Light, creamy, satisfying.”