Zucchini With Scrambled Eggs
Here’s a delicious dish that will squash the thought of another boring breakfast. Zucchini, basil, and Parmesan team up to pack a whole lot of flavor in to one easy omelette.
Ingredients
- 2 cloves garlic
- 1 tablespoon(s) olive oil, to saute
- 1 medium zucchini
- 1/2 bunch basil
- 8 eggs
- 2 tablespoon(s) milk
- 1/4 cup(s) grated Parmesan
- 1 dash salt, to taste
- 1 dash pepper, to taste
Instructions
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Preheat the broiler.
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Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove.
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While that is heating up, very thinly slice the zucchini.
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When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini.
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Cook until the zucchini is tender, but not cooked through, about 2 minutes and season with salt and pepper.
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Blend eggs in a blender with some milk and salt and pepper.
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Blend on the highest speed.
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Pour the egg mixture into saute pan and let it sit for 1 minute.
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When there isn’t much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.
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Take pan out of broiler, let it cool and set in pan for 5 minutes.
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When cool, invert a plate on top of pan and turn over.
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Slice and serve.
Nutrition
Calories: 896.25kcalCarbohydrates: 22.11gProtein: 65.91gFat: 60.78gSaturated Fat: 19gCholesterol: 1512.5mgSodium: 1338.22mgFiber: 5.84gSugar: 8.66g
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