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Sarah Bowdidge
Fried zucchini with parsley eggs
A tasty Dutch recipe. The vegetarian lunch contains the following ingredients: courgette (in oblique slices), olive oil, eggs, meat tomato (diced), fresh parsley (chopped) and brown bread.
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Ingredients
Directions
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In frying pan zucchini in 2 tbsp oil, fry for 10 minutes, season with salt and pepper.
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Unscrew eggs with tomato, parsley and 1/2 tsp salt and pepper.
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In other frying pan with non-stick coating, mix the mixture with the rest of the oil with stirring until eggs are solidified.
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To toast bread in a toaster and halve it.
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Spread the zucchini slices over four plates, put the egg mixture on them and serve the toast next to it..
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Nutrition
245Calories
Sodium32% DV765mg
Fat20% DV13g
Protein24% DV12g
Carbs6% DV18g
Fiber24% DV6g
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