Scrambled Eggs and Zucchini
One of the quintessential recipes of my childhood, scrambled eggs and zucchini make excellent use of a summertime veggie. They're made to be eaten in a sandwich, and they're great for breakfast, too!
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large zucchini or 4 small, sliced down the middle lengthwise then into about ¼" pieces
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Ground black pepper
- 6 large eggs (Note 1)
- ½ cup grated Pecorino Romano cheese
- Handful Italian flat-leaf parsley minced, optional
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-low to medium heat. Add the zucchini, sprinkle with the garlic powder, salt, and black pepper, and stir everything together. Spread the zucchini in an even layer (some overlapping is fine) and cook until it softens, 15-20 minutes, stirring often.
- Crack the eggs into a bowl, and whisk the grated Pecorino Romano into the eggs until fully incorporated.
- Once the zucchini is soft, pour the egg mixture into the pan and stir it into the zucchini. Lower the heat so the eggs cook gently until they scramble and fully cook through, 3-5 minutes. Taste and add more salt and pepper if needed.
- Remove the pan from the heat, and garnish with minced fresh parsley if desired. Pile some of the zucchini and eggs onto crispy bread for a killer sandwich. Enjoy!
Notes
Note 1: If you have only extra-large eggs, you can use 5 instead of 6, but using 6 extra-large eggs won't hurt the recipe.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 4g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 259mg | Sodium: 688mg | Potassium: 362mg | Fiber: 1g | Sugar: 3g | Vitamin A: 604IU | Vitamin C: 18mg | Calcium: 186mg | Iron: 2mg
Tried this recipe?Let me know how it was!