Broccoli Breakfast

After adding water, fill the saucepan and bring it to a boil. Carefully place the eggs in the boiling water and let them cook for about 10 minutes. Once done, remove them from the heat and set them aside to cool.

While the eggs are cooking, wash and slice the zucchini into thin rounds. Heat a small amount of olive oil in a skillet over a medium-high heat. Add the zucchini slices and fry them for 3 to 5 minutes, flipping them occasionally. Sprinkle with a pinch of salt as they cook. Once done, transfer the cooked zucchini to a paper towel to absorb any excess oil.

Next, wash and slice the red pepper into thin strips. In the same frying pan, add a little more olive oil and sauté the red pepper for 3 to 5 minutes until it becomes slightly tender. After taking it off the heat, put it aside.

Peel and cut the boiled eggs into small pieces. Then, wash and dice the tomatoes. Chop some green onions as well.

In a mixing bowl, combine the Greek yogurt, mustard, and grated ginger (if using). Mix everything thoroughly to create a tasty dressing.

Now, it's time to assemble the salad. In a large serving bowl, toss together the cooked zucchini, sautéed red pepper, diced tomatoes, chopped green onions, and the boiled egg pieces. Drizzle the prepared dressing over the salad and gently mix to coat everything evenly.

And there you have it, a delicious and healthy Zucchini and Egg Salad! It's packed with fiber, low in calories, and can help you on your weight-loss journey. Enjoy your meal.