Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 cup mushrooms, sliced (I love using cremini or button mushrooms for their hearty flavor)
- 4 large eggs
- 1/4 cup milk (or a dairy-free alternative like almond milk)
- Salt and pepper, to taste
- 1/4 cup crumbled feta cheese (optional, for a tangy finish)
- Fresh parsley or cilantro, chopped for garnish
Feel free to substitute the mushrooms with your favorite variety or add a handful of spinach for an extra nutritional boost. This dish is all about making it your own!
Instructions
- Heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Add the garlic and sauté for another minute until fragrant. This step always reminds me of the evenings spent with my mother, whose cooking was a symphony of aromas.
- Stir in the zucchini and mushrooms, cooking for about 5-7 minutes until they are tender and slightly golden. Remember, patience is key here to let the flavors develop beautifully.
- Meanwhile, in a bowl, whisk together the eggs and milk, seasoning with a pinch of salt and pepper.
- Pour the egg mixture into the skillet, gently folding it into the vegetables. Cook until the eggs are fully set but still fluffy, about 4-5 minutes. Avoid over-stirring to keep the scramble light and airy.
- If you’re feeling indulgent, sprinkle the feta cheese over the top and let it melt slightly before removing the skillet from heat.
- Garnish with fresh parsley or cilantro, and serve immediately. Enjoy your Zucchini Mushroom Scramble with a side of toast or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International