Serves 4
150 cal · 22 min
Scrambled Eggs and Zucchini
Recipe GLPRc54a148dbc6bab
A nutritious and colorful breakfast dish combining tender sautéed zucchini, onions, and peppers with fluffy scrambled eggs enriched with milk and melted cheese. Seasoned with garlic and herbs for a savory start to your day.
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Ingredients
2 cups zucchini, chopped
1/2 cup onion, diced
1/4 green or red bell pepper, diced
4 eggs
1 cup low-fat milk
2 tablespoons canola oil
1 tablespoon garlic and herb seasoning mix
1/4 cup Parmesan cheese, grated
1 cup low-fat shredded cheese of your choice
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Rinse the zucchini under cold water and chop into bite-sized pieces to yield approximately 2 cups.
Dice the onion and bell pepper into uniform pieces. Combine with the chopped zucchini and set the prepared vegetables aside.
Crack all 4 eggs into a bowl and whisk together with the low-fat milk until well combined. Set this mixture aside.
Heat the canola oil in a large skillet over medium heat. Add the prepared zucchini, onion, and pepper mixture. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are tender and lightly golden.
Transfer the cooked vegetables to a plate and set aside.
Pour the egg and milk mixture into the same skillet over medium heat. Stir gently and continuously with a spatula, scraping the bottom and sides of the pan, until the eggs are nearly set, about 3 to 4 minutes.
Return the sautéed vegetables to the skillet and gently fold them into the scrambled eggs until evenly distributed.
Sprinkle the garlic and herb seasoning mix, Parmesan cheese, and shredded cheese over the egg and vegetable mixture. Continue cooking and stirring gently until the cheese is completely melted and the egg reaches an internal temperature of 160°F, about 1 to 2 minutes.
Transfer the scrambled eggs and zucchini to a serving plate while warm. Add any additional fresh or dried herbs of your choice as a garnish.
