Zucchini Cream Cheese Eggs

Zucchini Cream Cheese Eggs

Enjoy our vegetarian recipe Zucchini Cream Cheese Eggs by feastr. Ideal to lose weight. Low Carb, quick, and very tasty.

Nutritional information:

Calories3112 kJ (743 kcal)
Protein40 g
Fat49 g
Carbohydrates32 g
Fiber8 g


cutting board, grater, chef's knife, non-stick frying pan

Recipe instructions:


Whisk the eggs in a bowl and season with salt and pepper.

  • 4 Eggs (~ 7.8 oz)
    4 Eggs (~ 7.8 oz)
  • Salt
  • Black pepper
    Black pepper

Cut the spring onion into rings, dice the chives and grate the zucchini.

  • 1 Green onion (~ 1.2 oz)
    1 Green onion (~ 1.2 oz)
  • ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
    ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
  • ½ Zucchini (~ 3.9 oz)
    ½ Zucchini (~ 3.9 oz)

Heat the olive oil in a non-stick frying pan over high heat and fry the zucchini and spring onion until the onions start to brown.

  • 1 tsp Olive oil
    1 tsp Olive oil

Add the eggs and stir slowly. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat. The residual heat of the pan will continue to cook the eggs to perfection.


    Turn off the heat and stir in the crem cheese and chives.

    • ¼ cup Cream cheese
      ¼ cup Cream cheese

    Sprinkle oil and balsamic vinegar over the lambs lettuce and toss lightly until coated evenly.

    • 1.8 oz Lambs lettuce
      1.8 oz Lambs lettuce
    • 1 tsp Olive oil
      1 tsp Olive oil
    • 1 tsp Balsamic vinegar
      1 tsp Balsamic vinegar

    Serve the zucchini scrambled eggs with the lambs lettuce and bread.

    • 1.8 oz Whole wheat bread
      1.8 oz Whole wheat bread

    Enjoy your meal!