Zucchini and Mushroom Scramble
This soft, fluffy egg scramble is filled with sauteed zucchini and mushrooms, gently seasoned with herbs and finished with optional cheese or fresh herbs. It’s low-carb, high-protein, and naturally gluten-free – a quick and nutritious dish for any time of day.
Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
4 large eggs
½ small zucchini, thinly sliced or diced
1 cup mushrooms, sliced (button or cremini)
2 tbsp onion or scallions, finely chopped
1 tbsp olive oil
2 tbsp milk or cream (optional, for fluffier eggs)
Salt and black pepper, to taste
¼ tsp dried oregano or thyme
2 tbsp crumbled feta or grated cheese
Fresh parsley or basil, for garnish
Instructions:
1. Prep the Veggies:
Wash and slice zucchini and mushrooms.
Crack eggs into a bowl, add milk or cream (if using), salt, and pepper. Whisk until frothy.
2. Saute the Veggies:
Heat olive oil in a non-stick skillet over medium heat.
Add onions (if using) and cook for 1–2 minutes until softened.
Add mushrooms and cook for 3–4 minutes until browned.
Add zucchini and herbs. Cook for another 2–3 minutes until tender but not mushy. Season lightly.
3. Scramble the Eggs:
Push veggies to one side. Pour eggs into the pan.
Let sit for 20–30 seconds, then gently stir with a spatula, folding eggs from the edges inward.
Continue stirring until eggs are just set and still soft. Mix in veggies fully.
4. Finish & Serve:
Optional: Stir in cheese or sprinkle on top after turning off the heat.
Garnish with fresh herbs. Serve hot with toast, avocado, or a side salad.
Notes & Tips:
Cheese options: Feta, goat cheese, or shredded cheddar all work beautifully.
Add-ins: Cherry tomatoes, spinach, bell pepper, or leftover cooked potatoes.
Extra protein: Add diced turkey sausage, tofu crumbles, or chickpeas.
Frequently Asked Questions
Q: Can I make this dairy-free?
A: Yes! Skip the milk and cheese, and use olive oil instead of butter.
Q: Can I meal prep this?
A: Best served fresh, but it can be stored and reheated gently in the microwave for up to 2 days.
Q: What’s the best pan for scrambling?
A: A non-stick or well-seasoned cast iron skillet works best for soft, creamy eggs.
Nutritional Information
Calories: ~240
Protein: 14g
Fat: 17g
Carbs: 6g
Fiber: 2g
Sugar: 2g
Sodium: ~250mg