Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons olive oil
- 2 medium zucchini, cut into 1/4" thick rounds
- 1/2 cup sliced green onions
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 8 large eggs, lightly beaten with 2 tablespoons water
- 4 ounces goat cheese, crumbled
- 1/4 cup packed basil leaves, thinly sliced
- =
Directions
1. Heat oven to 350°F. Heat 1 tablespoon of oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Cook zucchini 10 minutes, turning slices as they brown. Add green onion; sprinkle with 1/2 teaspoon salt and crushed red pepper. Cook 2 to 4 minutes, until zucchini is golden and tender; transfer to a bowl, Wipe down skillet.
2. Heat broiler with rack in upper level (but not the closest to heat source). Whisk eggs, water, goat cheese, basil and remaining 1/2 teaspoon salt in a bowl. Heat remaining 1 tablespoon oil in skillet over medium-high heat; add egg mixture and cook 1 1/2 minutes to set bottom. Spoon zucchini mixture evenly over top; reduce heat to medium-low, cover and cook 5 to 6 minutes until edge is set and puffed. Uncover, transfer to broiler and broil 1 to 1 1/2 minutes, just until top is set and lightly golden.