Scrambled Eggs with Zucchini

Scrambled Eggs with Zucchini


  •     6 large eggs

  •     1/4 cup low fat milk or coconut milk

  •     1 teaspoon sea salt

  •     1/2 teaspoon freshly ground pepper

  •     1 cup zucchini, sliced

  •     3 tablespoons fresh parmesan cheese (optional)

  •     1 tablespoon unsalted butter


  1.     In a large bowl whisk eggs, milk, salt and pepper together very well. For about 2 minutes.

  2. Heat a large sauté pan over medium heat. Once pan is hot then add butter. Let it melt but not start to brown. and cook zucchini until tender and most of the liquid has evaporated.

  3.     Add in eggs  and parmesan cheese.

  4.     Using a wooden spoon carefully stir the egg mixture

  5.     Cook eggs until they are not runny and almost firm. They will continue to cook once you turn the stove top off and prepare to serve this delicious dish

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.