Tuesday, August 24, 2010
Zucchini and egg scramble
I'm almost embarrassed to post this. It's so simple, some would argue that it's not even a recipe. But when I made this dish for my family Sunday morning, I realized that it has value. It's seasonal. It's healthy. It's kid-friendly. What's not to like?
Here's what you need:
zucchini, diced or grated
salt and pepper
To give you an idea on quantities, I typically use the equivalent of 1 small zucchini per dozen eggs.
In a medium size bowl, crack and scramble the eggs. Add salt and pepper. Set aside.
In a nonstick pan, melt about two tablespoons of butter (yes, butter—it tastes good) and saute the zucchini. I like to let it get a little caramelized on the outside.
When the zucchini is cooked, add the eggs and gently scramble the mixture until it is cooked through.
That's pretty much it. My family loves this. The zucchini adds a subtle sweetness to the eggs. You can jazz it up with herbs or grated cheese, but honestly, it's quite perfect as is.