Scrambled Eggs with Zucchini
Submitted by kristina
Mexican-style scrambled eggs with sauteed zucchini, chili powder, and melted Monterey Jack cheese. A low-carb, veggie-loaded breakfast that feeds six in 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minGot zucchini taking over your garden? Put it to work at breakfast.
Sauteed zucchini gets tucked under a blanket of chili-spiced eggs and Monterey Jack cheese in this Mexican-inspired scramble that sneaks a full cup of veggies into your morning without anyone complaining.
The lift-and-fold technique keeps the curds big and glossy while the cheese melts through in pockets.
Feeds six, takes 30 minutes, and gives you a solid excuse to skip the boring cereal routine.
Pro Tips
- Cook the zucchini until just tender, not soft. It’ll keep cooking under the eggs and you want it to hold its shape.
- Let the eggs set on the bottom before you start folding. Patience here is what gives you those big, pillowy curds instead of dry crumbles.
- Use a good melting cheese. Monterey Jack is classic here, but pepper jack adds a nice kick if you want more heat alongside the chili powder.
Ingredients
Directions
In a medium skillet, cook the zucchini in the margarine for about 4 to 5 minutes or until almost tender.
In a bowl, beat the eggs, milk, chile powder, salt and pepper with a fork.
Stir in half of the cheese.
Pour the egg mixture over the zucchini in the skillet.
Cook, without stirring, over low heat until eggs start to set on the bottom and sides of the skillet.
Lift and fold the eggs with a spatula so that the uncooked part runs under the cooked part.
Continue lifting and folding about 5 minutes more or until the eggs are cooked through but still glossy and moist.
Sprinkle with the remaining cheese and serve hot.
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