Description
A quick and healthy zucchini and mushroom scramble that is perfect for breakfast or a light meal.
Ingredients
- 2 medium zucchinis, diced
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally, until the mushrooms are tender.
- Stir in the diced zucchini and season with salt and pepper. Cook for an additional 5-7 minutes, or until the zucchini is tender but still slightly crisp.
- In a bowl, whisk together the eggs and milk until well combined. Pour the egg mixture into the skillet with the vegetables.
- Cook, stirring gently, until the eggs are scrambled and cooked through, about 3-4 minutes.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- For added flavor, sprinkle some grated cheese on top just before serving. Cheddar or feta work well.
- You can customize this scramble by adding other vegetables such as bell peppers or spinach, or by using different herbs like basil or thyme for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg