Zucchini and Mushroom Scramble!🌿🍄🥚
✨Ingredients:
4 large eggs
½ small zucchini, thinly sliced or diced
1 cup mushrooms, sliced (button or cremini)
2 tbsp onion or scallions, finely chopped
1 tbsp olive oil
2 tbsp milk or cream (optional, for fluffier eggs)
Salt and black pepper, to taste
¼ tsp dried oregano or thyme
2 tbsp crumbled feta or grated cheese
Fresh parsley or basil, for garnish
🌿✨Instructions:
1.- Prep the Veggies:
Wash and slice zucchini and mushrooms.
Crack eggs into a bowl, add milk or cream (if using), salt, and pepper. Whisk until frothy.
2.- Saute the Veggies:
Heat olive oil in a non-stick skillet over medium heat.
Add onions (if using) and cook for 1–2 minutes until softened.
Add mushrooms and cook for 3–4 minutes until browned.
Add zucchini and herbs. Cook for another 2–3 minutes until tender but not mushy. Season lightly.
3.- Scramble the Eggs:
Push veggies to one side. Pour eggs into the pan.
Let sit for 20–30 seconds, then gently stir with a spatula, folding eggs from the edges inward.
Continue stirring until eggs are just set and still soft. Mix in veggies fully.
4. -Finish & Serve:
Optional: Stir in cheese or sprinkle on top after turning off the heat.
Garnish with fresh herbs. Serve hot with toast, avocado, or a side salad.