Eggs Run Through the Garden

Name: Eggs Run Through the Garden
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1/4 cup diced onion; 1 garlic clove, crushed; 1 small zucchini, diced; 1 red bell pepper, diced; 1 cup grape tomatoes, halved; ¹/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon paprika; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 6 large eggs

3 steps

Updated at: Thu, 17 Aug 2023 13:46:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories915 kcal (46%)

Total Fat72.6 g (104%)

Carbs25.5 g (10%)

Sugars15.1 g (17%)

Protein42.8 g (86%)

Sodium1035.5 mg (52%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 tablespoonsolive oil

¼ cuponion

1 cupgrape tomatoes

halved

½ teaspoondried oregano

½ teaspoondried thyme

¼ teaspoonpaprika

¼ teaspoonblack pepper

¼ teaspoonsalt

6eggs

large

Instructions

Step 1

In a large skillet, heat the olive oil over medium heat. Add onion, garlic, zucchini, and bell pepper and cook for 3 to 5 minutes,until the onion is soft. Add tomatoes and stir to combine.

Step 2

In a small bowl, stir together the oregano, thyme, paprika, black pepper, and salt. Sprinkle the seasonings over the vegetables and stir to combine.

Step 3

Season the beaten eggs with salt and pepper, then pour them into the skillet with the vegetables. Cook, stirring gently, until the eggs are cooked to your liking, being careful not to overcook them.