This zucchini and egg skillet is a flavorful and hearty dish that’s perfect for a weekend dinner. With tender zucchini, potatoes, carrots, and onions combined with eggs and milk, this dish is packed with nutrients and tastes so good you might just prefer it over meat! The addition of brisket adds a savory touch, making it a satisfying meal that’s quick and easy to prepare. It’s a dish that you’ll want to cook every weekend!
Preparation Time
- Total Preparation Time: 45 minutes
- Active Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Full Recipe:
Ingredients
- 3 eggs
- 60 ml milk (¼ cup)
- 3 tablespoons flour
- 1 zucchini, grated
- 4-5 potatoes, peeled and diced
- 1 carrot, grated
- 1 onion, finely chopped
- Fresh dill, chopped
- 200 grams brisket, diced
- Salt to taste
- Black pepper to taste
- Vegetable oil (for frying)
Directions
- Prepare the Vegetables:
- Grate the zucchini and carrot. Peel and dice the potatoes. Finely chop the onion and fresh dill. Dice the brisket.
- Cook the Brisket:
- In a large skillet, heat a little vegetable oil over medium heat. Add the diced brisket and cook until browned and crispy. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add a bit more vegetable oil if needed. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
- Add the grated carrot, chopped onion, and grated zucchini to the skillet. Stir to combine and cook for another 5-7 minutes until the vegetables are tender.
- Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, milk, flour, salt, and black pepper until smooth.
- Combine and Cook:
- Pour the egg mixture over the vegetables in the skillet. Add the cooked brisket back into the skillet.
- Stir gently to combine all ingredients. Cook over medium heat until the eggs are set and the mixture is cooked through, about 5-7 minutes.
- Finish and Serve:
- Sprinkle the chopped dill over the top of the dish for added flavor. Serve hot, straight from the skillet, as a delicious and satisfying dinner.
Cooking Tips
- Zucchini: If the zucchini has a lot of moisture, you can squeeze it out after grating to prevent the dish from becoming too watery.
- Brisket Substitute: If you prefer, you can use bacon, ham, or even a vegetarian sausage as a substitute for brisket.
Nutritional Benefits
- Zucchini: Low in calories and rich in vitamins A and C, zucchini adds nutrition without extra calories.
- Eggs: A great source of protein and essential nutrients like vitamin D.
- Carrots: Provide beta-carotene, which is good for eye health.
Dietary Information
- This recipe is naturally gluten-free if you use gluten-free flour.
- It is high in protein and fiber, making it a balanced meal.
Nutritional Facts (per serving, based on 4 servings)
- Calories: Approximately 350 kcal
- Protein: 15 grams
- Carbohydrates: 30 grams
- Fat: 18 grams
- Fiber: 5 grams
Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
Why You’ll Love This Recipe
- Hearty and Satisfying: Packed with vegetables, eggs, and brisket, this dish is filling and delicious.
- Quick and Easy: Perfect for a weekend dinner that doesn’t take hours to prepare.
- Versatile: Easily customize with your favorite vegetables or meats.
Conclusion
This zucchini and egg skillet is a delicious, hearty meal that’s perfect for a weekend dinner. With tender vegetables, flavorful brisket, and a savory egg mixture, this dish is satisfying and full of flavor. Easy to prepare and ready in under an hour, it’s a great recipe to add to your regular rotation. Enjoy this tasty dish with your family and make it a weekend tradition!
Frequently Asked Questions
- Can I use other vegetables in this recipe?
- Yes, you can add or substitute vegetables like bell peppers, spinach, or mushrooms.
- Can I make this dish vegetarian?
- Yes, simply omit the brisket or replace it with a plant-based alternative.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
- Can I use a different type of cheese?
- While this recipe doesn’t call for cheese, you can add shredded cheddar, mozzarella, or Parmesan for extra flavor.
- Is there a substitute for flour?
- You can use gluten-free flour or a tablespoon of cornstarch as a substitute.
- Can I make this dish in advance?
- Yes, you can prepare it ahead and reheat before serving.
- What can I serve with this dish?
- Serve with a side salad, crusty bread, or a light soup.
- Is this dish suitable for kids?
- Yes, it’s a great way to get kids to eat their vegetables!
- How do I prevent the dish from becoming too watery?
- Squeeze excess moisture from the grated zucchini before cooking.
- Can I bake this dish instead of cooking it on the stove?
- Yes, after combining the egg mixture with the vegetables, transfer to a baking dish and bake at 180°C (350°F) for 20-25 minutes or until set.