These 5-ingredient Feta Eggs with Zucchini take less than 10 minutes to make. An easy way to add veggies to your breakfast!
Viral Feta Eggs with Zucchini
I’ve been seeing these viral feta eggs all over the internet, but I wanted to make them a bit healthier by adding some vegetables. With all the zucchini in my garden, these eggs turned out perfectly! I sautéed grated zucchini and onion, topped the veggies with feta and eggs, and cooked until the eggs were set but
still runny. For more easy egg recipes, try this Omelet Tortilla Breakfast Wrap, Avocado Toast with Egg, and Scrambled Eggs with Cottage Cheese.
Why This Recipe Works
- Healthy: These feta fried eggs are low in carbs and high in protein with 18 grams. The zucchini adds fiber and vitamins A and C, and onions are rich in vitamins B6 and C.
- Fast and Easy: With only five ingredients, there’s not a ton of prep. Once you grate the vegetables, you can have breakfast ready in under 10 minutes.
- Delicious: For such a simple recipe with a short ingredient list, you’ll be surprised at how tasty these viral feta eggs are. When the feta melts in the pan, it creates a crispy, cheesy crust for the eggs. It’s so good!
Feta Egg Ingredients
- Olive Oil in the pan prevents the eggs from sticking.
- Vegetables: Grate a half cup of zucchini and squeeze our all liquid and a quarter cup of onion.
- Eggs: You’ll need two large eggs.
- Feta Cheese: Use one ounce of feta.
- Crushed Red Pepper Flakes for some spice
How to Make Healthy Feta Eggs
- Sauté the Veggies: Heat the oil in a small nonstick skillet over medium heat, and cook the onion and zucchini until soft and golden.
- Feta: Sprinkle the cheese over the zucchini and onion and cook for about 30 seconds until melted.
- Eggs: Crack the eggs and carefully drop them on the feta. Cover the pan and cook on low until the yolks are runny and set.
Variations
- Cheese: If you don’t love feta, try this egg recipe with goat cheese.
- Vegetables: Swap zucchini for yellow squash.
- Spices: If you don’t like spicy food, omit the red pepper. You could season them with black pepper or onion or garlic powder.
- Herbs: Add dried herbs, like oregano or basil, to the eggs.
How to Serve
These eggs are perfect any time of day. You can eat them by themselves or on toast, bagels, or tortillas.
These feta eggs are best eaten right after cooking, for a runny yolk. I don’t recommend making them in advance.
More Egg Recipes You’ll Love
- Loaded Egg Muffins
- Cottage Cheese Egg and Sausage Frittata
- Bacon Spinach Breakfast Casserole
- Lox and Eggs with Onions
- Baked Eggs with Spinach
Feta Eggs with Zucchini
Ingredients
- 1 teaspoon olive oil
- 1/2 cup grated zucchini, squeezed dry
- 1/4 cup grated onion
- 2 large eggs
- 1 ounce feta cheese
- crushed red pepper flakes
Instructions
- In a small nonstick skillet, heat the oil and add the onion and zucchini on medium heat until soft and golden.
- Add the feta cheese evenly over the zucchini and cook until melted, 30 seconds.
- Carefully drop in the eggs and cover. Cook on low until the yolks are runny and set, or cooked to your liking.
Yum!
What a pretty breakfast. It looks very elegant on the plate–something I can rarely say about dishes I make. 😄 Plus, it’s easy, healthy, quick to make…and delicious, too. 👍
Great way to eat more vegetables for breakfast!
We had an abundance of zucchini one year and in an attempt to find creative ways of eating it, I came across this delicious recipe from one of my favorite websites. Oh how I salivate thinking this dish every summer for breakfast! I share this recipe all the time because it’s stellar.
I forgot to squeeze dry my zucchini and it was *still* delicious. I was afraid i was overcooking and a couple of spots got crispy by the time my egg wasn’t runny, but the crisp was yummy too. If I made it again, I’d experiment with using enough zucchini to fully cover the frying pan base so that it would almost be like a vessel for my eggs. But it’s a risk, I know! I did wonder if it would need salt, too, but realized the feta is salty.
I love this recipe! I made mine in the air fryer. I have had this for breakfast two days in a row and plan to eat it all week.
Very good! Simple to make….wish I had thought of it!
This was good – I might use a titch less grated onion but am making again!
This was sooo good! The feta really makes it. I used Tapatio hot sauce since I didn’t have red pepper flakes. YUM!
I enjoyed this! Cooked as written, my zucchini/cheese mixture came out mushy. Next time I will turn it to high for a minute to get a little crisp before reducing to low and adding the eggs. This was a nice change to breakfast eggs.
This is a very nice change in my breakfast routine and will be making this again soon. I used a bit of Monterrey cheese that needed to be used up, but will try feta next time. I use many of your recipes and love your Instagram posts. Thanks!
I love this breakfast recipe. I used my salad mix, and Asiago cheese. (The Asiago was already opened in my fridge. ) The dish was delicious! You could make many variations of it and get good results. This one is a keeper for me!
Such a delicious, low carb way to get vegetables in the morning! This recipe has made it into my regular rotation.
I have made this just as she has written it and it was delicious. I mainly was just trying to use up some zucchini and wasn’t expecting much in the way of flavor but I was surprised. Feta! Who knew.
Delicious, fast and easy. I used asparagus instead of zucchini. Love that I can get a serving of veggies at breakfast. A new go to!
Loved this! I added some ham for extra protein and doubled the recipe to feed my husband and I. Super delicious.
This is so easy and tasty with a gourmet feel. It’s become a go to for me – great combination of flavors and textures with a filling protein boost!
My new favorite breakfast! So savory and gets me eating more vegetables in the morning!
This is really good. Makes me want to keep a shredded zucchini on hand. Fast and lots of flavor. Had with a 60 calorie daves killer bread toast with a bit of hummus. Like others ideas to add mushrooms and or tomato on top too, would be good also. A keeper!
Easy to make and delicious! I grated extra zucchini to use for the next day and only did one egg. I could see using other veggies if you didn’t have zucchini or don’t like zucchini. The feta adds a nice addition of flavor!
Fantastic! I added mushrooms and topped with tomato…so good!
Really easy and delicious! Great nutrition and helping me with my glut of zucchini!
Really simple and really delicious. Very good nutrition and a great way to use my glut of zucchini!
Delish!!!!
Thank you!
Great recipe! I was concerned by the lack of seasonings, but the feta really brings in the flavor factor! Will definitely make again!
I’ve seen this all over the internet and was interested in giving it a try. Made it as directed, put some chopped tomato on top at the end and served with half of a warm pita. Would recommend, and will make again!
Great flavor and filling breakfast!
My new go to breakfast! If I could give it more than five stars I would. Definitely recommend!
Delicious and filling. I grated a whole zucchini and half an onion in advance and when I makee these again tomorrow, it will be even quicker since I won’t need to bother with the grating step. Great recipe.
(Some recipe editing is recommended. The video doesn’t mention the onions and the recipe doesn’t mention that the red pepper flakes are sprinkled on the eggs at the end. )
This was incredibly simple and delicious!! I will make this regularly going forward! So glad I had everything on hand to make it!
Now I only want to eat eggs this way – delicious!!
Loved them, definitely going to make them again!
Very good! I didn’t have onion on hand but I added mushrooms and onion powder. I think the onions would have given it more flavor, but I still enjoyed it!
This was delicious! Simple and tasty comes together quickly
As a hashbrown lover I didn’t even miss them with this recipe. Amazingly delicious 😋
Loved this! A perfect summer meal. I made it for lunch yesterday with zucchini (fantastic) and today with some shredded slaw (so good). I’ll be eating this with rotating veggies for the next while
I happened to have some leftover zucchini from when I made the zucchini turkey meatloaf so I thought what the heck I’ll try it. This was delicious and easy and I would make it again.
Such a tasty combination. Glad I had all the ingredients on hand.
This was really surprised how much I liked this, and it was quick and easy to prepare! I’d eat this any time of the day.
SO happy you enjoyed them!
Adds a nice touch to ordinary eggs!
Yes, I love getting veggies into my breakfast!
This came out amazing! I wrung out the grated zucchini and onions before frying them.