Scrambled Eggs with Zucchini
Easy-peasy Breakfast
If you’re looking for a quick and easy way to spruce up your standard breakfast, try this super simple recipe that adds zucchini, chives, and herbs—plus an avocado garnish—to that old standby: scrambled eggs. If you’re looking for something a little more substantial, this would pair well with either my Lucky Black-Eyed Pea Salad or my Beet and Goat Cheese Salad with Pickled Cherries.
What makes zucchini a great addition to scrambled eggs?
Zucchini (or, as the Brits call them, courgettes] are a regular feature of Italian cooking (indeed, it was the Italians who first brought the version we know and love to America in the 1920s). They’re an extremely versatile vegetable that can be prepared in a wide variety of ways (steamed, fried, boiled, barbecued, to name just a few); they’re also low in calories but have plenty of minerals such as folate and potassium.
Scrambled Eggs with Zucchini
Ingredients
- 2 medium zucchini
- 6 large eggs
- 2 tablespoons cream or half and half
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh oregano or thyme, chopped
- Salt and white pepper to taste
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
Instructions
- Using a box grater, grate the zucchini into a bowl. Using a paper towel, squeeze out any excess liquid from the zucchini.
- Place the eggs in a bowl along with the cream or half and half, fresh herbs and salt and white pepper. Whisk to combine.
- In a medium skillet, heat the olive oil over medium-high heat. When hot, add the zucchini. Sauté for several minutes until the zucchini just softens. Add the garlic. Cook for one minute, stirring often, making sure garlic softens but does not brown.
- Add the egg mixture to the pan with the zucchini mixture. Cook, stirring every few seconds with a heat-proof spatula or wooden spoon, until the eggs are cooked through and scrambled. Divide among four plates and garnish the zucchini and eggs with additional fresh chives and diced fresh avocado.
