Super easy, super healthy! When you’re in a hurry to eat, don’t forget scrambled eggs for any meal or snack. A few chopped and sautéed vegetables are needed (even left-overs will work) in the beginning, then cook eggs in the pan, as you normally would and you’ve got high quality and delicious nutrition! A few extra seasonings and herbs make it extra delicious!
Vegetable Herb Scramble
Prep time
Cook time
Total time
Super easy, super healthy!
Author: Linda Davis
Recipe type: Breakfast, skillet,
Cuisine: Californian
Serves:: 2 servings
Ingredients:
- 4 large eggs
- 1 C Finely chopped zucchini and/or yellow squash
- 1 T Olive oil
- ¼ t Fresh garlic clove, finely chopped
- ½ t fresh or dried thyme
- Pinch of Red Pepper flakes
- Sea Salt
- Freshly ground pepper
- 1 T Chives or green onion, finely chopped
Directions:
- Over medium-high heat in a non-stick skillet, warm olive oil.
- Add garlic and cook for about 30 seconds to 1 minute, trying not to brown.
- Add squash(es), thyme, red pepper flakes and season with salt and pepper.
- Cook and stir for 3-5 minutes until softened.
- Reduce heat to medium low.
- Whisk eggs together well until completely mixed.
- Add to vegetables in skillet and cook without stirring for one minute.
- Gradually, with a spatula, gently push egg mixture from perimeter of skillet towards center of pan.
- Allow liquid egg mixture to flow around cooked egg onto skillet.
- While still slightly moist, and before all of egg is dry looking, remove vegetable egg mixture from pan onto serving plate(s).
- Season again with salt and pepper and garnish with chopped chives to garnish.
