Zucchini and Eggs

I am a gal who must eat breakfast, but it is usually small. So here is a bigger breakfast for me: Zucchini and eggs. This also makes a fab lunch. 

I love it when zucchini is in season, which is totally NOW. But, you know you can find zucchini pretty much all year so make this whenever your heart desires. 

Chop up your zucchini small so that it cooks quickly. I cook my eggs over a lower heat because that helps with the creaminess of scrambled eggs. Low and slow, baby. I add cheddar cheese at the end, but mozzarella would be fab, too. 

Zucchini and Eggs

Serves 1

1/2 zucchini, chopped small (about a cup)

2 Tbsp. minced onion

2 extra large eggs

Splash of milk

Salt and pepper to taste

1 Tbsp. butter

1/4 cup (or a handful) shredded cheddar or mozzarella cheese

In a medium pan over medium heat, melt butter. Add onion and zucchini. Season with salt and pepper. Saute over medium heat for about 5 minutes, stirring occasionally.

Meanwhile, in a separate bowl, lightly whisk together eggs, milk and salt and pepper to taste.

Once the zucchini and onion are lightly browned and soft, add the egg mixture to the pan. Lower heat to cook the eggs slowly. Stir frequently. Right before eggs are finished cooking, stir in cheese.

Serve with toast or chopped tomato or both!