Veggie Zucchini Mushroom Scramble (Printable Version)
A tasty scramble featuring sautéed zucchini, mushrooms, and fluffy eggs for a wholesome dish.
# Ingredients Required:
→ Vegetables
01 -
2 medium zucchinis, diced
02 -
1 cup (approximately 70 g) button mushrooms, sliced
03 -
1 medium onion, diced
→ Proteins
04 -
4 large eggs
→ Oils & Fats
05 -
2 tablespoons (30 ml) extra virgin olive oil
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
# Guide to Cooking:
01 -
Wash and dice the zucchinis and onion. Slice the button mushrooms evenly.
02 -
Warm the extra virgin olive oil in a skillet over medium heat until shimmering.
03 -
Add diced onions to the skillet and cook until translucent. Incorporate sliced mushrooms and diced zucchini, cooking until tender and lightly browned, about 5–7 minutes.
04 -
In a bowl, whisk together eggs, salt, and black pepper. Pour the egg mixture over the sautéed vegetables. Stir gently and cook until eggs are softly set but still moist.
05 -
Remove from heat and serve the scramble warm.
# Extra Suggestions:
01 -
For a creamier texture, add a splash of milk or plant-based alternative when whisking the eggs.