Egg and Zucchini Salad

This refreshing Egg and Zucchini Salad combines the delicate flavors of lightly scrambled eggs with crisp, fresh zucchini, creating a low-carb dish perfect for a Chinese brunch. The addition of sesame oil and soy sauce elevates the taste, making it a delightful and nutritious meal.

Ingredients

• Zucchini - 200 grams, thinly sliced
• Eggs - 4 large
• Green onions - 2, finely chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste
• Red chili flakes - 1/4 teaspoon (optional)

Steps

1. In a medium bowl, crack the eggs and whisk them until well beaten. Season with salt and black pepper.
2. Heat a non-stick skillet over medium heat and add 1/2 tablespoon of sesame oil.
3. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Pour the beaten eggs into the skillet, stirring gently until they are softly scrambled. Remove from the heat and set aside.
5. In the same skillet, add the remaining sesame oil and the sliced zucchini. Sauté for about 3-4 minutes until the zucchini is tender but still crisp.
6. Add the cooked eggs back to the skillet with the zucchini, along with the chopped green onions and soy sauce. Stir gently to combine all the ingredients.
7. If desired, sprinkle red chili flakes for a bit of heat. Adjust seasoning with additional salt and pepper if needed.
8. Serve warm as a salad or side dish.

Nutrition

• Calories: 218
• Protein: 14 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in protein from eggs which supports muscle repair and growth.
• Zucchini is low in calories and high in vitamins and minerals, promoting overall health.

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