Scrambled Eggs With Zucchini

Name: Scrambled Eggs With Zucchini
Total time: 10 min
Yield: Serves four
Ingredients: 2 medium zucchini (about 10 ounces); 1 tablespoon extra virgin olive oil; 1 or 2 garlic cloves, minced (optional); Salt; freshly ground pepper; 6 eggs; 2 tablespoons low-fat (2 percent) milk; 2 tablespoons minced chives; Optional: 1 medium avocado, diced or sliced, for garnish

By Martha Rose Shulman

Total Time: About 10 minutes
Rating: 5(1,261)
Comments: Read comments

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it’s an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

Featured in: Scrambled Eggs: Not Just for Breakfast

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Ingredients

Yield:Serves four

2medium zucchini (about 10 ounces)
1tablespoon extra virgin olive oil
1 or 2garlic cloves, minced (optional)
Salt
freshly ground pepper
6eggs
2tablespoons low-fat (2 percent) milk
2tablespoons minced chives
Optional: 1 medium avocado, diced or sliced, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Grate the zucchini on the large holes of a box grater or in a food processor.
Step 2
Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
Step 3
Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

Tip

Advance preparation: The dish can be prepared through Step 2 several hours before scrambling the eggs. Reheat until the zucchini is sizzling, and proceed with the recipe.

Ratings

5 out of 5

1,261 user ratings

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Comments

Susan Y7 years ago

I lightly salted the zucchini and drained it. I also patted it dry before I sautéed it. It's another step, but it reduces the chance of getting watery eggs

Sandy7 years ago

I sautéed the zucchini until it was frazzled and beginning to brown a bit. Really quite nice, and a fitting finale for the squash patch. Served with small triangles of tomatoes. Summer ending.

Lynn7 years ago

This was excellent and filling. I did not need to drain the Zucchini prior and I added some grated parmesan to the egg.

Emma1 month ago

This was surprisingly good for something so simple! I like how by grating the zucchini you get a very different texture compared to how I usually eat zucchini.

Holly5 months ago

Mushrooms w/b good in this

Abi6 months ago

It was awesome , I've just eaten it for my breakfasts.Thanks a lot

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