These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it’s an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.
Ingredients
- 2 medium zucchini (about 10 ounces)
- 1 tablespoon extra virgin olive oil
- 1 or 2 garlic cloves, minced (optional)
- Salt
- freshly ground pepper
- 6 eggs
- 2 tablespoons low-fat (2 percent) milk
- 2 tablespoons minced chives
- Optional: 1 medium avocado, diced or sliced, for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
153 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 10 grams protein; 279 milligrams cholesterol; 116 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four
Preparation
- Grate the zucchini on the large holes of a box grater or in a food processor.
- Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
- Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.
- Advance preparation: The dish can be prepared through Step 2 several hours before scrambling the eggs. Reheat until the zucchini is sizzling, and proceed with the recipe.
About 10 minutes
Dining and Cooking