Light scrambled eggs with zucchini, one of the easy and quick egg recipes that will save your dinner or lunch, especially if you’re on a diet. If you like scrambled eggs and zucchini are never missing in your fridge, then you can’t miss the scrambled eggs with zucchini recipe, almost a zucchini frittata but a bit simpler and lighter. It’s a delicious main course and one of the many easy and quick zucchini recipes we can make any day. Eggs are an inexpensive, versatile, nutritious ingredient perfect for any occasion, from brunch to the classic American-style breakfast. They’re great for lunch or dinner, alone, in a salad or on fresh bread, in every form. Do you remember the little guide I made on How to cook eggs? In that tutorial I explained how to cook classic hard-boiled eggs, soft-boiled, then fried eggs and frittatas: basic preparations that everyone should know how to make. But have you ever tried scrambled eggs, in this case with zucchini? If you haven’t made them yet, try them now, because zucchini with scrambled eggs are a quick, tasty and inexpensive idea for a last-minute dinner or lunch, especially if you want a light dish, and a true budget-friendly dinner recipe you’ll love! Let’s go to the kitchen now — I’ll tell you how to make these light eggs with zucchini, and remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Also see:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make scrambled eggs with zucchini
- 4 eggs
- 2 zucchini (medium)
- 1/2 onion
- to taste salt
- to taste extra virgin olive oil
- to taste Grated Grana Padano (or Parmesan, only if you want)
Tools
- Pan
Preparation of scrambled eggs with zucchini
To make scrambled eggs with zucchini, start by peeling and chopping an onion, then let it flavor in a little oil for a light recipe; if you prefer a richer result, sauté it in a generous drizzle of oil. Add the zucchini, season with salt, and let them cook and release their own water over medium heat, stirring often.
When the zucchini are cooked, add the eggs directly to the pan and, if you like, add a handful of grated cheese (I didn’t use it because I didn’t want to add calories to the dish, but it would be nice). Stir and continue cooking for one or two minutes over moderate heat, turning often until you reach the desired level of cooking and creaminess. Once they have the right consistency, immediately transfer them from the pan to a plate. The scrambled eggs with zucchini are ready to be enjoyed, hot and freshly made.
I recommend eating the scrambled eggs with zucchini while they’re still hot, but if you have leftovers store them in the fridge for a maximum of 24 hours in an airtight container.
When buying eggs, pay attention to the label and codes on the packaging to ensure you buy fresh ones.
If you want to stay updated on my recipes, follow me also on:
pinterest; twitter; you tube; tiktok.
From here, you can return to the HOME and discover new recipes!
