Description
A flavorful and nutritious zucchini and mushroom scramble, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 cup mushrooms, sliced
- 4 large eggs
- 1/4 cup milk
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced zucchini and sliced mushrooms to the skillet.
- Sauté for about 5 minutes until vegetables are tender.
- In a bowl, whisk together eggs and milk. Season with salt and pepper.
- Pour the egg mixture over the vegetables in the skillet.
- Cook, stirring gently, until eggs are set.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables.
- Serve with toast or a side salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 250mg
Keywords: Zucchini, Mushroom, Scramble, Breakfast, Brunch