Three delicious zucchini breakfasts: zucchini with egg and tomato, tender zucchini pancakes with dill, and vegetable nests with cheese and a runny yolk. Simple recipes to add variety to a homemade breakfast 🥒

00:00 - Three zucchini breakfast ideas
00:21 - Zucchini with egg and tomato
02:25 - Tender zucchini pancakes
04:06 - Cooking the pancakes
04:57 - Vegetable nests with cheese and egg yolk
07:28 - Shaping and frying the nests
08:22 - Adding cheese and egg yolks
08:43 - Serving the finished dish

INGREDIENTS:

1. Zucchini with egg and tomato
🥒 Young zucchini — 1 (200–250 g)
🍅 Small tomato — 1
🥚 Eggs — 2
• Salt — to taste
• Vegetable oil — for frying
🧈 Butter — 10 g, optional

2. Tender zucchini pancakes
🥒 Zucchini — 300 g
🥚 Eggs — 2
🥛 Milk — 200 ml
• Flour — 100–110 g
• Vegetable oil — 30 ml for the batter, plus a little for frying
• Salt — 1/2 tsp
• Ground black pepper — 1/3 tsp
• Sugar — 1 tsp
• Vegetable seasoning — to taste
• Dill — 1 small bunch

3. Vegetable nests with cheese and egg yolk
🥔 Potato — 250 g
🥒 Zucchini — 250 g
🥕 Carrot — 80 g
🥚 Egg white — 1
🥚 Egg yolks — 3
• Starch — 1 tbsp
• Garlic — 3 small cloves
• Salt and ground black pepper — to taste
🧀 Cheese slices — 3, or hard cheese — 30 g
🧈 Butter — 15 g
• Vegetable oil — for frying
• Parsley — for garnish

RECIPE:

1. Zucchini with egg and tomato. Grate the young zucchini into long strips. Beat the eggs with salt; remove the tomato seeds and cut the tomato into strips. Spread the zucchini in a greased skillet and top with the tomato. Once the zucchini has softened slightly, pour in the eggs, cover, and cook. Flip, add the butter, and cook until done.

2. Zucchini pancakes. Blend the zucchini into a puree. Mix the eggs with salt, sugar, pepper, and seasoning, then pour in the milk. Gradually add the flour, followed by the dill, zucchini puree, and 30 ml vegetable oil. The batter should be slightly thicker than regular pancake batter. Cook the pancakes on both sides in a preheated skillet.

3. Vegetable nests. Grate the potato, zucchini, and carrot into thin strips. Salt the potato and zucchini, leave for 15 minutes, then squeeze well. Add the carrot, garlic, egg white, starch, and pepper. Divide into three portions, shape into nests, cover, and cook over low heat for at least 10 minutes. Flip, add the butter, and cook over low heat for another 8–10 minutes. Flip again, add the cheese, and once it melts, place one yolk in each nest. Cover and cook for about 2 minutes, then uncover and cook for 2 more minutes.

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