Sautéed Zucchini With Spinach, Basil, and Egg
Prep:5 m
Cook:10 m
Total:15 m

Sautéed Zucchini With Spinach, Basil, and Egg



This a lovely, savory breakfast for one of those mornings when you’re after something light but still feel the urge to inject that daily dose of egg yolk.


  • 1 egg;
  • a few bunches of baby spinach;
  • a bunch of fresh basil leaves;
  • 12 zucchini, sliced;
  • 2 tsp butter;
  • salt;
  • pepper;
  • fresh or dried oregano


  1. Melt 1 teaspoon of butter in a pan. Add zucchini, and cook until desired softness - perhaps some 7 minutes. Add spinach and cook for another minute. Season with salt and pepper.
  2. In a separate pan, melt the remaining butter. Gently crack the egg into the pan. Cook for about 3 minutes or until the whites are set, but yolks are still runny.
  3. Transfer the sautéed veggies and egg to a plate. Add extra salt and sprinkle with basil and oregano.
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