Lazy Gluten Free: Zucchini Scrambled Eggs

Zucchini Scrambled Eggs

I am a big fan of breakfast for dinner. My only qualm about it usually is that the nutritional value typically goes down, and since I have carbs for actual breakfast, I like to have something a little healthier for dinner. So when I came across this zucchini egg scramble, I knew I had found a recipe incorporating the best of both worlds.

I will admit that I was somewhat skeptical about this recipe at first. Normally, I am not one to step too far outside my box in terms of trying weird things. Putting zucchini in with eggs to me is a little weird. However, I'm glad I decided to be adventurous and give this dish a try because it was very good. It was so delicious that my husband and I finished off the entire pan for dinner! We added some BFree toast for a little added fill as well. I'll definitely be making this recipe more often!

Zucchini Scrambled Eggs

6-8 eggs, beaten
2 tablespoons butter
2 medium zucchini, cut into 1/4" thick rounds
1 small onion, chopped
1/2 cup shredded cheddar cheese
Salt and pepper, to taste

1) In a large pan, melt the butter over medium heat. Add chopped onion and zucchini rounds and saute until tender, about 5-7 minutes.

2) In a large bowl, whisk eggs until yolks are mostly combined with whites. Add to skillet and scramble in with veggies until cooked through. Season with salt and pepper.

3) Remove pan from heat, sprinkle cheddar cheese on top of scramble, cover and let stand for a couple minutes until the cheese  is melted. Serve alone or with gluten free toast.

Adapted from Betty B. Claycomb's Zucchini Scramble recipe on Taste of Home

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