Description
Start your day with this delicious Veggie-Packed Zucchini & Mushroom Scramble, a colorful mix of fluffy eggs and fresh vegetables. This quick and nutritious dish is perfect for busy mornings or leisurely brunches, bringing together the earthy flavors of zucchini and mushrooms for a delightful breakfast experience. Customize it to your taste and enjoy a healthy meal that brightens any occasion.
Ingredients
Scale
- 1 medium zucchini, diced
- 1 cup mushrooms (button or cremini), sliced
- 4 large eggs
- 1 small onion, finely chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash and chop zucchini and mushrooms into bite-sized pieces. Finely dice the onion.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Sauté onions until translucent (about 3 minutes). Add zucchini and mushrooms; cook until tender (about 5 minutes).
- In a bowl, whisk the eggs with salt and pepper until fully combined.
- Pour whisked eggs over sautéed vegetables; stir gently until eggs are cooked but soft (about 3-4 minutes).
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/2 of the recipe (approximately 200g)
- Calories: 230
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg