Description
A delightful dish featuring garlic butter mushrooms, zucchini, and scrambled eggs, perfect for a hearty breakfast or brunch.
Ingredients
- 4 large eggs
- 1 medium zucchini, sliced into half-moons
- 8 oz mushrooms, sliced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons milk or heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon olive oil, if needed
Instructions
- Prepare the eggs. In a bowl, whisk the eggs with the milk, salt, and black pepper until well combined.
- Sauté the mushrooms. Heat a large skillet over medium-high heat. Add 1 tablespoon of butter. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until browned and their moisture has evaporated.
- Cook the zucchini. Add the zucchini slices and Italian seasoning. Cook for 3–4 minutes until tender-crisp and lightly golden.
- Add the garlic butter. Reduce the heat to medium-low. Add the remaining tablespoon of butter and the minced garlic. Cook for 30–60 seconds, stirring constantly, until fragrant.
- Scramble the eggs. Push the mushroom and zucchini mixture to one side of the skillet. Pour the egg mixture into the empty side. Let it sit briefly, then gently stir with a spatula until soft curds form and the eggs are almost set.
- Combine everything. Fold the scrambled eggs into the vegetables. Sprinkle with Parmesan cheese and cook for another 30 seconds, just until the cheese begins to melt and the eggs are fully cooked.
- Garnish and serve. Remove from the heat, sprinkle with fresh parsley, and serve immediately.
Notes
- Serve with toasted sourdough or whole-grain bread.
- Add sliced avocado for a creamy accompaniment.
- Pair with roasted tomatoes or a fresh green salad.
- For extra protein, serve with grilled chicken or turkey bacon.
- Brown the mushrooms first for a rich flavor.
- Avoid watery zucchini by cooking over medium-high heat.
- Keep the eggs tender by using lower heat.
- Enhance flavor with red pepper flakes or fresh thyme.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg