Keto Zucchini Scallion Hash and Egg Plate Recipe

Breakfast
Gluten Free
Quick Easy
Vegetarian
4.4/5
(1461 reviews)
Keto Zucchini Scallion Hash and Egg Plate
Zylo Recipes

Description

Imagine starting your day with a breakfast that’s both comforting and invigorating. This vibrant plate features a zucchini hash, transformed into a culinary experience with the simple addition of fresh scallions and seasonings. Each bite offers a delightful contrast of textures, as the zucchini is cooked until it achieves a perfect crispness, its subtle sweetness enhanced by the savory aromatics.

The scallions, with their mild onion flavor, add depth and complexity, creating a symphony of tastes that dance on your palate. Complementing the zucchini hash are creamy scrambled eggs, cooked to perfection. The goal is a velvety smooth texture, where the eggs are just set, avoiding any dryness.

The gentle heat transforms the eggs into a cloud-like consistency, offering a soothing contrast to the slight crispness of the hash. Their delicate flavor provides a comforting foundation, allowing the zucchini and scallions to truly shine. Together, the zucchini hash and scrambled eggs create a harmonious blend of flavors and textures that will awaken your senses and leave you feeling satisfied and energized.

The dish is a celebration of simple ingredients, prepared with care to highlight their natural goodness. It’s a breakfast that nourishes the body and soul, providing a delicious and wholesome start to your day. The vibrant green of the zucchini and scallions, combined with the golden hue of the scrambled eggs, creates a visually appealing dish that is as pleasing to the eye as it is to the palate.

Whether you're looking for a light yet filling meal, this combination will deliver a harmonious interplay of fresh flavors that is sure to please. Enjoy this culinary canvas, crafted with fresh produce and culinary expertise.

Preparation Time

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Nutrition Information

Per 1 servings serving
C
Calories
450 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
25 g

C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 18 g

Cholestrol 250 mg
Sodium 400 mg
Potassium 500 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

Ingredients

    1.
    Zucchini
    Zucchini
    7-½ ounce
    2.
    Coconut Oil
    Coconut Oil
    4 tablespoon
    3.
    Salt
    Salt
    ¼ teaspoon
    4.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    5.
    Garlic Powder
    Garlic Powder
    ¼ teaspoon
    6.
    Scallions
    Scallions
    ½ ounce
    7.
    Parmesan Cheese, Fresh (hard)
    Parmesan Cheese, Fresh (hard)
    ¼ cup, shredded
    8.
    Raw Egg
    Raw Egg
    4 large
    9.
    Heavy Cream
    Heavy Cream
    1 tablespoon
    10.
    Salt
    Salt
    ¼ teaspoon
    11.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    12.
    Butter
    Butter
    1 tablespoon

Instructions

    1.
    Shred a medium-sized zucchini. Use your hands to squeeze out any excess water. Transfer the drained zucchini to a large mixing bowl. Note: The weight listed in the ingredients refers to the final drained weight.
    2.
    Heat the coconut oil in a skillet over medium heat (you may need to use more oil as needed, but do not account for that). While the oil heats, combine the zucchini with the initial amounts of salt, pepper, garlic powder, chopped scallions, and parmesan cheese. Drop half of the zucchini mixture into the heated oil.
    3.
    Use a spatula to flatten the zucchini into a thin disc in the oil. Cook for a few minutes, continually mixing and re-flattening as it cooks. Continue cooking until you achieve a mix of green zucchini, golden brown, and crispy pieces for a textural hash. Repeat with the remaining zucchini mixture.
    4.
    Transfer the cooked zucchini hash to two serving plates. Wipe the skillet clean before proceeding. In a bowl, whisk together the eggs with the cream and the remaining amounts of salt and pepper.
    5.
    Melt the butter in the skillet over low heat. Pour in the egg mixture and slowly stir until you have creamy scrambled eggs. Cook the eggs to your desired consistency.
    6.
    Serve the hot eggs with the zucchini hash and enjoy! Garnish with chopped parsley, additional scallions, melted cheese, or a squirt of ketchup, according to preference.