Veggie-Packed Zucchini and Mushroom Scramble
This wholesome scramble features tender zucchini, earthy mushrooms, and fluffy eggs, cooked with herbs for a quick and nutritious breakfast, lunch, or light dinner. It’s a delicious way to pack vegetables into your day and takes under 20 minutes to make.
Prep: 10 minutes
Cook: 8 minutes
Total: ~18 minutes
Servings:2
Ingredients
4 large eggs
½ cup milk
1 small zucchini, diced or thinly sliced
1 cup mushrooms, sliced
½ small onion, finely chopped
1 small tomato, diced
1 tbsp olive oil or butter
½ tsp dried oregano or thyme
Salt & black pepper, to taste
Fresh parsley or chives, chopped
Optional topping: crumbled feta or shredded cheese
Instructions
Prep eggs: In a bowl, whisk eggs with milk, salt, and pepper. Set aside.
Cook veggies: Heat olive oil in a skillet. Add onion, cook 2 minutes. Add mushrooms and zucchini, saute 4–5 minutes until softened. Stir in tomato if using. Season with oregano, salt, and pepper.
Scramble: Reduce heat to medium-low. Pour in eggs and gently stir with a spatula, folding until softly scrambled and creamy (about 2–3 minutes).
Serve: Garnish with parsley or chives. Add feta or cheese on top if desired. Serve warm with toast, flatbread, or avocado slices.
Notes & Tips
Don’t overcook eggs — remove from heat while still slightly soft, they’ll finish cooking in the pan.
For extra protein, add cooked chicken, turkey, or beans.
You can make it dairy-free by skipping milk and cheese.
Great in a wrap or pita for an on-the-go meal.
Frequently Asked Questions
Q: Can I use other veggies?
Yes — spinach, bell peppers, or kale work well.
Q: Can I meal-prep this?
Scrambled eggs don’t store well, but you can prep chopped veggies ahead to save time.
Q: How do I make it fluffier?
Add milk or cream to the eggs, and cook low and slow.
Nutritional Information
Calories: ~220 kcal
Carbs: 7g
Protein: 14g
Fat: 15g
Fiber: 2g