Description
Veggie-Packed Zucchini & Mushroom Scramble is a colorful and nutritious dish that elevates your breakfast routine. Bursting with the fresh flavors of sautéed zucchini and mushrooms combined with fluffy scrambled eggs, this recipe is perfect for using up leftover veggies. Quick to prepare and delightful in taste, it’s ideal for busy mornings or cozy brunches with friends. Enjoy a hearty meal any time of day with this satisfying scramble.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 cup button mushrooms, sliced
- 1 medium onion, diced
- 4 large eggs
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Wash and chop the zucchini, mushrooms, and onion.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Sauté onions until translucent (about 3-4 minutes), then add mushrooms and zucchini. Cook for another 5-7 minutes until tender.
- Whisk eggs with salt and pepper; pour over the sautéed veggies. Stir gently until eggs are set (about 3 minutes).
- Serve warm on plates; season with additional salt if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (180g)
- Calories: 230
- Sugar: 2g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 370mg