ZUCCHINI AND ONION SCRAMBLED EGGS – A SIMPLE AND FRESH BREAKFAST
Today’s breakfast came together naturally with fresh small zucchini from the market and homemade eggs. A quick, healthy dish packed with fresh herbs and veggies.
🕒 Prep Time: 10 min
🍳 Cook Time: 5 min
🍽️ Yields: 3 servings
Ingredients
- 3–4 eggs
- 1 small zucchini, diced
- 1 medium onion, chopped
- A few sprigs fresh parsley, finely chopped
- 2–3 pinches dried oregano, crushed
- 2 tbsp cooking oil
- Salt, to taste
- 1 tbsp water or milk (optional)
Instructions
- Heat oil in a skillet over medium heat. Add diced zucchini, chopped onion, and parsley. Season with salt and crushed oregano. Sauté for 3–4 minutes until zucchini is tender.
- In a bowl, beat eggs with salt and water or milk.
- Pour eggs over the sautéed vegetables and gently stir until eggs are fully cooked but still soft.
- Serve immediately.
💡 Tips
- Use fresh zucchini for the best flavor and texture.
- Add a splash of milk or water for fluffier eggs.
- Garnish with extra parsley for freshness.
- Pair with crusty bread for a hearty breakfast.
🎉 Perfect For
- Quick weekday breakfasts
- Healthy morning meals
- Vegetable-packed dishes
- Simple and wholesome cooking
📝 Final Thoughts
This zucchini and onion scrambled eggs recipe is a light, nutritious breakfast option that’s easy to prepare and highlights fresh market produce. Perfect for starting your day with flavor and simplicity.