Description
Veggie-Packed Zucchini & Mushroom Scramble is a vibrant and healthy breakfast that brings together sautéed zucchini, earthy mushrooms, and fluffy scrambled eggs for a delightful morning meal. Ready in just 30 minutes, this dish is perfect for busy weekdays or leisurely brunches. With its customizable ingredients and burst of flavor, you can enjoy a nutritious start to your day while incorporating more vegetables into your diet.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 cup sliced mushrooms (button or cremini)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 large eggs
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients: wash and slice the zucchini and mushrooms, chop the onion, and mince the garlic.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 3-4 minutes).
- Add sliced mushrooms and minced garlic; cook until mushrooms are tender (around 5 minutes).
- Stir in the zucchini and cook for another 3 minutes until slightly softened but still crunchy.
- Whisk eggs in a bowl, then pour over the sautéed veggies in the skillet.
- Gently stir until eggs are cooked to your desired doneness. Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 115g)
- Calories: 229
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg