zucchini scrambled eggs

How to Make Scrambled Eggs with Zucchini: A Simple Guide

Scrambled eggs with zucchini is a quick, nutritious, and versatile dish loved worldwide. Here’s a step-by-step guide to mastering it.

Ingredients:

- 2 fresh eggs

- 1 medium zucchini (about 200g), washed and sliced into thin half-moons

- 1 garlic clove, minced (optional)

- 1 tbsp cooking oil (butter or vegetable oil work well)

- Salt and pepper to taste

- A pinch of red pepper flakes (optional, for heat)

Steps:

1. Prep the eggs: Crack the eggs into a bowl, add a pinch of salt, and whisk lightly until just combined. Avoid over-whisking to keep the eggs tender.

2. Sauté the zucchini: Heat oil in a non-stick pan over medium heat. Add zucchini slices and stir-fry for 3–4 minutes until slightly softened but still crisp. If using garlic, add it now and cook for 30 seconds until fragrant.

3. Cook the eggs: Push the zucchini to one side of the pan. Pour in the whisked eggs. Let them set for 10–15 seconds, then gently scramble with a spatula, mixing with the zucchini.

4. Season and finish: Cook for another 1–2 minutes until the eggs are just set (they should be creamy, not dry). Add pepper, red pepper flakes (if using), and a final stir. Serve hot with rice or bread.

Tips: For extra flavor, sprinkle grated cheese or chopped green onions before serving. Adjust cooking time to your preferred texture—crisp zucchini and runny eggs make a delightful combo! Enjoy this healthy, 10-minute meal anytime.