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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a 9" non-stick frying pan. | 2. Fry the zucchini 8 minutes over moderate heat. | 3. When zucchini is golden, add basil, nutmeg, and salt and pepper to taste. | 4. Continue cooking 30 seconds, stirring to combine. Then remove to a plate, leaving as much butter in the pan as possible. | 5. Add the eggs to the pan and continue cooking on medium heat. As edges begin to set, tease with a spatula to ensure they do not stick. | 6. When the bottom layer is set throughout, shake pan to ensure it does not stick and reduce heat to low. | 7. When the egg is almost set but still runny on top, add zucchini on one half and fold the other half on top. | 8. Serve hot, or if you don't like runny eggs cook a few minutes, then flip and cook another few minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
zucchini	8	ounces	sliced	47.6271	7.0534	6.1462	0.9072
basil	1	tablespoon	diced	0.6095	0.0702	0.0835	0.017
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
egg	10		beaten	715.0	3.6	62.8	47.55

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.