Tender zucchini blossoms fold into a tomato pepper egg skillet for an Izmir summer breakfast.
12 min prep 14 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare zucchini blossoms by trimming, cutting, shredding, or portioning it as described.
Cook olive oil for 4 minutes until softened, browned, or fragrant as described.
Complete this step with tomatoes, following the same order as the source.
Mix eggs until the texture is even and the seasoning is distributed.
Complete this step with zucchini blossoms, following the same order as the source.
💡 Tip: Adding eggs at the right moment protects its texture and aroma.
🍽️ Serving suggestion: Serve hot with zucchini blossoms, tomatoes, green pointed pepper, keeping eggs as the focus.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~225
kcal calories
12
g protein
12
g carbs
14
g fat
4.6g
Sugar
2g
Fiber
491.3mg
Sodium
3.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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