Zucchini Eggs
Earlier this week, I cooked eggs for Gracie and I to eat for brunch. I prefer my eggs over hard, so that’s how I made them.
This morning, Gracie requested yellow eggs. I guess that was an unsubte hint that she prefers her eggs scrambled.
I didn’t want to eat just a scrambled egg, so I threw some fresh veggies in the pan to saute. I inteded to make a fritata, but it stuck to the pan and turned into scrambled eggs with veggies. The results were delicious.
Zucchini Eggs
- 1-2 tablespoons butter
- 1/2 of a small onion, diced
- 1 small zucchini, thickly sliced into quarter rounds
- 2 garlic scapes, chopped or 1 small clove garlic
- 3 large eggs
- Milk
- Cheese
- Melt butter in a large saute pan over medium-low heat. Add diced onion, zucchini, and garlic scapes; cook until the veggies are crisp-tender.
- Meanwhile, whisk together eggs and a few splashes of milk. When veggies are just crisp-tender, pour egg mixture into the pan.
- Allow the eggs to cook a bit, and then begin stirring and turning over. Continue cooking until eggs are solid and opaque. We like our eggs a wee bit browned, so I let them cook longer.
- Sprinkle with shredded colby jack cheese and serve.
Delicious!
Happily submitted to Eat More Fruits and Veggies, Tasty Thursday, Grocery Cart Challenge Recipe Swap, Friday Feasts, Foodie Friday, Family Recipe Friday, Favorite Ingredient Friday, Beautiful Life Friday, Ultimate Recipe Swap, Family Recipe Fridays, Finer Things Friday, Hooked on Fridays, Food on Friday, and Frugal Friday
