Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, 10 min zucchini scramble. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stir the eggs and Parmesan cheese together in a bowl; set aside. Spray skillet with cooking spray and heat over medium. Whisk together eggs, salt and milk.
10 min zucchini scramble is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. 10 min zucchini scramble is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have 10 min zucchini scramble using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 10 min zucchini scramble:
- Take 2-3 eggs
- Prepare 1 zucchini
- Make ready 1 Tbs herbs de provance
- Make ready 1 tbs olive oil
- Make ready 1 tbs grated Parmesan (optional)
- Get Garnish: fresh parsley or caramelised onions
Healthy zoodles (zucchini pasta) cooked in butter, garlic and parmesan. Eggs are a great way to nourish your body. But these are not just ordinary scrambled eggs. A few simple ingredients elevate scrambled eggs to a whole new domain.
Instructions to make 10 min zucchini scramble:
- Grate or finely chop the crougette/zucchini, depending on preferred texture. Lightly stir-fry for about 5-6 min in a skillet.
- Beat eggs in a bowl with herbs,salt and pepper.
- Once zucchini has softened, add eggs and cook until eggs are solid. This can be made into an omelette or a scramble.
- Garnish and serve. Photo on the left is with chopped zucchini, photo on the right is the same recipe as with grated zucchini.
You'll never go back to plain eggs again. I whipped up these Scrambled Eggs with Grated Zucchini yesterday morning, and they were fantastic. I had leftover zucchini in the fridge from dinner the So I drizzled some olive oil in a hot pan, sautéed the shredded zucchini for a few minutes until it was just beginning to brown, then I added a clove of. Zucchini grows like crazy in my mother's garden and my family gets to reap the benefits of her harvest each year. That being said, I have had a lot of opportunities to experiment with this vegetable and find ways to use it that are both irresistible and low-carb.
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