Marissa's MediterraneanA light and vibrant lunch featuring tender sautéed zucchini, creamy feta, and fresh mint folded into fluffy eggs. It's a simple, protein-packed meal that feels like a sunny afternoon in a pan.
Crack the eggs into a small bowl and whisk them together with the black pepper and lemon juice until well combined. Set aside.
Heat the olive oil in a medium cast iron skillet over medium heat. Add the sliced zucchini in a single layer if possible.
Sauté the zucchini for about 5-6 minutes, turning occasionally, until they are tender and starting to turn golden brown on the edges.
Don't crowd the pan too much so the zucchini can brown instead of steaming!
Reduce the heat to low and pour the whisked egg mixture over the zucchini. Sprinkle the crumbled feta and half of the mint leaves evenly over the top.
Cover the skillet with a lid and cook for 3-4 minutes, or until the eggs are just set and the feta is slightly softened. Remove from heat, garnish with the remaining fresh mint, and serve immediately.
This is a great dish for those days when you want something warm but light. The key is to let the zucchini get just a little bit of color in the pan before adding the eggs—it adds a wonderful nutty flavor. If you want a bit of a kick, a pinch of red pepper flakes goes a long way! Serve with a side of fresh greens or a slice of crusty whole-grain bread.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef