Zucchini Feta Skillet Toast
Grated zucchini, salty feta, eggs, and crisp toast make a quick savory breakfast with a lemony herb finish.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (104 reviews)
INSPIRED BY
Inspired by Greek zucchini pies, soft diner eggs, and the bright herbs of a late-summer breakfast.
Story
Casey likes breakfast to feel generous without turning the sink into a project. Zucchini cooks down fast, feta makes the eggs creamy and salty, and toast gives everything a sturdy landing spot. Add lemon and dill at the end, and the skillet tastes like a sunny morning.
By Casey
Ingredients
- 2 thick slices sourdough bread
- 1 tablespoon olive oil
- 3 large eggs
- 2 tablespoons whole milk
- 1/2 cup crumbled feta cheese
- 1 medium zucchini, grated and squeezed dry
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh dill
Instructions
- Toast the sourdough in a dry skillet or toaster until crisp and golden, then set aside.
- Whisk the eggs, milk, half the feta, 1/4 teaspoon salt, and black pepper in a bowl.
- Warm the olive oil in the skillet, add the zucchini, scallions, and garlic, and cook for 4 minutes until tender.
- Lower the heat and pour in the egg mixture, stirring slowly until softly set, about 3 minutes.
- Fold in the lemon zest and dill, then taste and adjust the seasoning.
- Spoon the zucchini eggs over the toast, scatter with the remaining feta, and serve hot.
Chef Tips
- Squeeze the grated zucchini firmly so the eggs do not become watery.
- Cook the eggs over low heat for a soft, custardy texture.
- Use mint or parsley if dill is not available.
- Add a pinch of chili flakes for a warmer finish.
Cook's Notes
- **Zucchini:** Squeeze out as much liquid as possible before cooking.
- **Eggs:** Keep the heat low for soft curds.
- **Toast:** Choose a sturdy sourdough slice so it holds the topping.